Pork tenderloin with rapini and creamy polenta

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PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Pork tenderloin with rapini and creamy  polenta

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

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