Pork tenderloin with rapini and creamy polenta

Prep 15 min
Total 30 min
Serves 4

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1 tsp
1/4 tsp
2 tsp

Creamy Polenta

3 1/2 cups, plus 2 tbsp
no-salt chicken broth, divided
1/4 tsp
3/4 cup
diced plum tomato


1 tsp
minced garlic cloves
1 bunch
rapini, stems trimmed


  • 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.


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