Options

Format:
Include:
PRINT
See more
Herbed Pork Tenderloin with Creamy Polenta

Herbed Pork Tenderloin with Creamy Polenta

Fresh herbs provide flavor that won't overwhelm baby. Marinate the pork the day before, and then, you only have a quick 30-minute dinner to prepare the next day.

Oxmoor House AUGUST 2010

  • Yield: 8 adult servings (serving size: about 3 ounces pork and about 3/4 cup 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. 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. Preheat oven to 400°.

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. 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.

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.

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 0.0%
  • Fat: 7.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.3g
  • Carbohydrate: 13g
  • Fiber: 1.6g
  • Cholesterol: 77mg
  • Iron: 2mg
  • Sodium: 511mg
  • Calcium: 23mg
advertisement

Go to full version of

Herbed Pork Tenderloin with Creamy Polenta recipe

advertisement