Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A quartet of fresh herbs permeates pork tenderloin with heady aroma. The longer you marinate the pork, the stronger the herb flavor will be.

John des Rosiers
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
8 servings (serving size: about 3 ounces pork and about 3/4 cup polenta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare pork, combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight or up to 2 days.

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  • Preheat oven to 400°.

  • 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.

  • 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 wine; 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.

Nutrition Facts

221 calories; calories from fat 29%; fat 7.1g; saturated fat 2.3g; mono fat 3.6g; poly fat 0.7g; protein 25.3g; carbohydrates 13g; fiber 1.6g; cholesterol 77mg; iron 2mg; sodium 511mg; calcium 23mg.
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