| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon dijon mustard
- 2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh rosemary, plus 1 small sprig
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 11/4 pounds)
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 bunch broccoli, cut into florets
- 11/2 cups skim milk
- 3/4 cup quick-cooking polenta
Instructions
- Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
- Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
- Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.
Nutrition Facts
| Calories | 509 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 112 milligrams |
| Sodium | 922 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 7 grams |
| Protein | 44 grams |
Reviews
Polenta instructions say to add Parmesan cheese, but the recipe ingredients list doesn’t call for Parmesan cheese. Should it be included and how much?
I forgot the polenta ~ TWICE! Made this past Sunday to spec, aside from forgetting polenta. Made again tonight (Wednesday) and pre-salted the pork, added more garlic and red pepper flakes to the broccoli dish, and pulled the pork out a little earlier (just over 140 degrees). Round two pork was delicious-er, rarer, and the broccoli/garlic had a nice kick of heat. Pretty easy to manipulate for your personal flavor preferences. Glaze is perfect!
Very delicious! It took me 25 minutes to get the pork to 145 degrees in the oven, and I would cook the polenta according to the recipe on the box rather than this recipe. The polenta turned out too watery.