Pork tenderloin with rapini and creamy polenta
0
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
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 35g, Carbohydrates 30g, Fat 6g, Fibre 5g, Sodium 461mg.
Excellent source of Vitamin A.