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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 degrees 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.

  • 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 Facts

249 calories; protein 27.3g 55% DV; carbohydrates 26.8g 9% DV; exchange other carbs 2; dietary fiber 2.9g 12% DV; sugars 9.6g; fat 2.6g 4% DV; saturated fat 0.8g 4% DV; cholesterol 73.7mg 25% DV; vitamin a iu 833IU 17% DV; vitamin c 11mg 18% DV; folate 1.6mcg; calcium 30.9mg 3% DV; iron 2.3mg 13% DV; magnesium 32.4mg 12% DV; potassium 847.1mg 24% DV; sodium 612.9mg 25% DV.