Pork With Rosemary Polenta Recipe

Name: Pork With Rosemary Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dijon mustard; 2 teaspoons balsamic vinegar; 1 teaspoon fresh rosemary chopped, plus 1 small sprig; freshly ground pepper; 1 pork tenderloin large, about 11/4 pounds; 2 tablespoons extra-virgin olive oil; 4 cloves garlic thinly sliced; 1/4 teaspoon red pepper flakes; 1 bunch broccoli cut into florets; 5 1/2 cups skim milk; 3/4 cup polenta quick-cooking

Servings: persons

1 tablespoon dijon mustard
2 teaspoons balsamic vinegar
1 teaspoon fresh rosemary chopped, plus 1 small sprig
freshly ground pepper
1 pork tenderloin large, about 11/4 pounds
2 tablespoons extra-virgin olive oil
4 cloves garlic thinly sliced
1/4 teaspoon red pepper flakes
1 bunch broccoli cut into florets
5 1/2 cups skim milk
3/4 cup polenta quick-cooking

1
Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
2
Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
3
Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.

262

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 11 ingredients. The key ingredients include: 1 tablespoon dijon mustard, 2 teaspoons balsamic vinegar, 1 teaspoon fresh rosemary chopped, plus 1 small sprig, freshly ground pepper, and more.

Yes, Pork With Rosemary 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.

Pork With Rosemary Polenta

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