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Herb-Coated Pork Tenderloin with Creamy Polenta
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Yield: 8 servings (serving size: about 3 ounces pork and about 3/4 cup polenta)
Source: Cooking Light, October 2005
CL Comments: A quartet of fresh herbs permeates pork tenderloin with heady aroma. The longer you marinate the pork, the stronger the herb
flavor will be.
Amy's Comments: The pork was very tasty but the polenta was nothing to get excited about. If anything, it leant texture, but I'm not sure
that I would not make it again. (the polenta part) Maybe it needed some good parmesan in it? I will have to experiment...
INGREDIENTS:
Pork:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh oregano
1 tablespoon extravirgin 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 dry white wine
5 cups water, divided
1 cup dry polenta
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS:
- 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.
- 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.
NUTRITIONAL INFO:
Healthy Units: 5 per serving or Core
CALORIES 221(29% from fat); FAT 7.1g (sat 2.3g,mono 3.6g,poly 0.7g);
PROTEIN 25.3g; CHOLESTEROL 77mg; CALCIUM 23mg; SODIUM 511mg; FIBER
1.6g; IRON 2mg; CARBOHYDRATE 13g
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