8 adult servings (serving size: about 3 ounces pork and about 3/4 cup 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.

How to Make It

Step 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.

Step 2

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Cooking Light First Foods

You May Like

Ratings & Reviews

ReneePech's Review

March 19, 2011
Marinating the pork in the herbs made it so tender and juicy. My pork marinated for a little over 24 hours and it was great. The herbs were not an overwhelming flavor. I served it with a quinoa/spinach/parmesan dish instead of the polenta. We had lots of leftovers, which I used the next day for pita sandwiches with a creamy feta dressing.