Ingredients:
1 Tablespoon oregano, fresh chopped
0.25 Teaspoon pepper, black
1 Cup polenta uncooked
1 to taste salt and pepper
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Directions:
To prepare pork, combine first 9 ingredients rosemary through tenderloins - 4 cloves garlic) in a large zip-top plastic bag; seal and marinate in refrigerator overnight or up to 2 days.
Preheat oven.
Remove pork from bag. Place pork on a broiler pan coated with cooking spray. Bake at 400 degrees for 30 minutes or until a thermometer registers 155 degrees. Remove from oven; cover and let stand 10 minutes before slicing.
To prepare polenta, heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion and 2 garlic cloves; sauté 2 minutes. Add wine; cook 5 minutes or until liquid almost evaporates. Add 2 1/2 cups water; reduce heat, and simmer 5 minutes. Gradually add polenta, stirring constantly with a whisk. Cook over medium heat 15 minutes or until thick and creamy, stirring frequently and gradually adding remaining 2 1/2 cups water. Stir in butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Serve with pork.
Serving size: about 3 ounces pork and about 3/4 cup polenta
CALORIES 221(29% from fat)
FAT 7.1g (sat 2.3g,mono 3.6g,poly 0.7g)
PROTEIN 25.3g
CHOLESTEROL 77mg
CALCIUM 23mg
SODIUM 511mg
FIBER 1.6g
IRON 2mg
CARBOHYDRATE 13g |