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.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


Ingredient Checklist


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.

  • 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

3 ounces pork, 2 slices polenta, and about 1/2 cup sauce
249 calories; protein 27.3g; carbohydrates 26.8g; dietary fiber 2.9g; sugars 9.6g; fat 2.6g; saturated fat 0.8g; cholesterol 73.7mg; vitamin a iu 833IU; vitamin c 11mg; folate 1.6mcg; calcium 30.9mg; iron 2.3mg; magnesium 32.4mg; potassium 847.1mg; sodium 612.9mg.

3 lean protein, 1 1/2 starch, 1/2 vegetable