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