Pork Tenderloin with Polenta

Pork Tenderloin with Polenta

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From: Diabetic Living Magazine

Store-bought tubes of polenta are great to have on hand when you need a quick meal. In this 20-minute recipe, polenta slices are broiled in the oven while the other parts of the meal—marinara sauce and pork tenderloin—are cooked on the stove.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¾ of a (16 ounce) tube refrigerated cooked polenta, cut into 8 slices
  • Olive oil cooking spray
  • 2 cups reduced-sodium marinara sauce
  • 1 teaspoon finely shredded orange peel
  • ¼ teaspoon fennel seeds
  • 1 tablespoon balsamic vinegar
  • 1 pound all-natural pork tenderloin, cut into 2-inch pieces
  • ¼ teaspoon ground pepper
  • Chopped fresh parsley or basil (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat broiler. Line a large baking sheet with foil. Lightly coat both sides of polenta slices with cooking spray. Arrange the polenta on the prepared baking sheet; set aside.
  2. Stir together marinara sauce, orange peel, and fennel seeds in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until slightly thickened. Stir in vinegar; keep warm.
  3. Season pork with pepper. Coat an unheated large skillet with cooking spray. Cook the pork over medium heat for 8 to 10 minutes or until the internal temperature of the pork reaches 145°F, turning the pork occasionally. While the pork cooks, broil the polenta 4 to 5 inches from the heat for 4 to 6 minutes or until heated through, turning slices over once halfway through broiling.
  4. To serve, arrange the polenta slices on four serving plates. Top with the pork and spoon the sauce over top. If desired, sprinkle with parsley (or basil).

Nutrition information

  • Serving size: 3 ounces pork, 2 slices polenta, and about ½ cup sauce
  • Per serving: 249 calories; 3 g fat(1 g sat); 3 g fiber; 27 g carbohydrates; 27 g protein; 2 mcg folate; 74 mg cholesterol; 10 g sugars; 833 IU vitamin A; 11 mg vitamin C; 31 mg calcium; 2 mg iron; 613 mg sodium; 847 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ starch, ½ vegetable

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