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Roasted Pork Tenderloin with Pickled Cabbage & Polenta
Diabetic Living Magazine
“Peppery caraway seeds and spicy celery seeds combine to create an unforgettable dry rub for the pork tenderloin in this dinner recipe. Sides of garlicky polenta and homemade pickled cabbage round out the meal.”
2 cups reduced-sodium chicken broth
½ cup polenta-style cornmeal
2 cloves garlic, minced
1 teaspoon caraway seeds, crushed
¼ teaspoon celery seeds
¼ teaspoon salt, plus ⅛ teaspoon, divided
¼ teaspoon ground pepper, plus ⅛ teaspoon, divided
1Preheat oven to 425°F. For polenta, combine broth, polenta-style cornmeal, and garlic in a large saucepan. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, 20 minutes, stirring frequently.
2Meanwhile, combine caraway seeds, celery seeds, ¼ teaspoon of the salt, and ¼ teaspoon of the ground pepper in a small bowl. Sprinkle evenly over pork tenderloin; rub in with your fingers. Place the pork on a rack in a shallow roasting pan. Lightly coat zucchini halves with cooking spray; sprinkle with the remaining ⅛ teaspoon salt and the remaining ⅛ teaspoon pepper. Arrange in a single layer around the pork in the roasting pan. Roast 20 to 25 minutes or until a thermometer inserted into center of the tenderloin registers 145°F and the zucchini is just tender, turning the zucchini once halfway through roasting time.
3Stir milk into the polenta. Cook 5 to 10 minutes more or until the polenta is tender and thick, stirring frequently.
4Cook bacon in a large skillet just until crisp, stirring occasionally. Add cider vinegar and oil. Heat just to boiling. Add cabbage; cook and stir 3 minutes. Transfer the cabbage mixture to a serving bowl.
5Place the pork tenderloin on a cutting board; cover with foil and let rest for 3 minutes. Thinly slice the pork crosswise. Divide the pork among four serving plates. Add the polenta to plates. Cut the zucchini pieces in half crosswise; add to plates. Spoon the cabbage mixture onto the plates.