Herb-Coated Pork Tenderloin With Creamy Polenta Recipe

Name: Herb-Coated Pork Tenderloin With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Preheat oven to 400u00b0.
3
Remove pork from bag. Place pork on a broiler pan coated with cooking spray. Bake at 400u00b0 for 30 minutes or until a thermometer registers 155u00b0. 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; saute 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.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pork:, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh marjoram, and more.

Yes, Herb-Coated Pork Tenderloin With Creamy Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Coated Pork Tenderloin With Creamy Polenta

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