Rating: 5 stars
1 Ratings
  • 1 star values: 0
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  • 5 star values: 1

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.

John des Rosiers
Recipe by Oxmoor House August 2010

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Recipe Summary

Yield:
8 adult 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 for 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 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.

Source

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Nutrition Facts

221 calories; calories from fat 0%; 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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