Herbed Pork Tenderloin with Creamy Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh marjoram |
1 tablespoon chopped fresh oregano |
1 tablespoon extra-virgin 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 |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
1/2 cup low-sodium chicken broth |
5 cups water, divided |
1 cup dry polenta |
1 tablespoon butter |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
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.
2. Preheat oven to 400°.
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.
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.
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.
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