Herbed Pork Tenderloin with Creamy Polenta

Ingredients

• Pork:
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon chopped fresh oregano
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, minced
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray
• Polenta:
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 5 cups water, divided
• 1 cup dry polenta
• 1 tablespoon butter
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. To prepare pork, combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight or for up to 2 days.
2. 2. Preheat oven to 400°.
3. 3. Remove pork from bag. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Remove from oven; cover and let stand 10 minutes before slicing.
4. 4. To prepare polenta, heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion and 2 garlic cloves; sauté 2 minutes. Add broth; cook 5 minutes or until liquid almost evaporates. Add 2 1/2 cups water; reduce heat, and simmer 5 minutes. Gradually add polenta, stirring constantly with a whisk. Cook over medium heat 15 minutes or until thick and creamy, stirring frequently and gradually adding remaining 2 1/2 cups water. Stir in butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Serve with pork.
5. For baby: Omit black pepper in the pork and polenta. Shred a small amount of the cooked pork. Serve shredded pork and polenta in a small bowl or on a rimmed plate.