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Pork tenderloin with rapini and creamy polenta

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  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
Pork tenderloin with rapini and creamy  polenta

Pork tenderloin with rapini and creamy polenta. (Photo, Erik Putz.)

Chatelaine Triple Tested

Shake off the chill with a comforting meal tonight. Our pick? Golden pork rounds, dark greens and lightly seasoned polenta.

Ingredients

  • 500-g pork tenderloin

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 1/4 tsp salt

  • 2 tsp canola oil

Creamy Polenta

  • 3 1/2 cups, plus 2 tbsp no-salt chicken broth, divided

  • 1/4 tsp salt

  • 3/4 cup cornmeal

  • 1 diced plum tomato

Rapini

  • 1 tsp canola oil

  • 2 minced garlic cloves

  • 1 bunch rapini, stems trimmed

Instructions

  • BOIL 3 1/2 cups chicken broth in a large saucepan. Reduce heat to medium. Whisk in cornmeal and salt. Cook until thickened but still loose, about 2 min. Remove from heat and let stand 2 min to completely absorb liquid. Whisk in 2 tbsp no-salt chicken broth, tomato and cilantro. Cover to keep warm.

  • CUT a pork tenderloin into 1/2-in. rounds. Stir chili powder with smoked paprika and salt. Sprinkle on both sides of pork.

  • HEAT a large non-stick frying pan over medium-high. Add 1 tsp canola oil, then garlic and rapini. Sauté until tender-crisp, 4 to 5 min. Transfer rapini to a platter. Add 2 tsp canola oil to pan, then pork. Cook until firm, 2 to 3 min per side. Serve with polenta and rapini.


Nutrition (per serving)

Calories 323, Protein 35g, Carbohydrates 30g, Fat 6g, Fibre 5g, Sodium 461mg.
Excellent source of Vitamin A.

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