Slow Cooker
Braised Pork in Rustic Tomato Sauce
Spinach-Parmesan Polenta
Ingredients
- 2 (1-lb) pork tenderloin, trimmed
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 cloves garlic, minced
- 1 (28-oz) can BPA-free diced tomatoes with Italian seasoning
- 1 (8-oz) can BPA-free tomato sauce with Italian seasoning
- ½ cup halved pitted kalamata olives
- 2 tsp chopped fresh rosemary
Instructions
- Cut pork crosswise into 2-inch-thick slices; pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Season pork lightly with salt and pepper. Cook, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 2 minutes per side or until browned. Remove from skillet.
- Cook mushrooms in 1 Tbsp hot oil in skillet over medium heat until browned. Add garlic; cook 30 seconds.
- Stir in tomatoes, tomato sauce, olives, and rosemary. Return pork to skillet; bring to a boil, reduce heat, and simmer 10 minutes or until sauce is slightly thickened.
Side Dish Ingredients
- 2 cups low-sodium chicken broth
- ½ cup stone-ground cornmeal
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg organic baby spinach, coarsely chopped
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp butter
Side Dish Instructions
- Bring broth to a boil over medium heat; gradually whisk in cornmeal, salt, and pepper. Reduce heat to low; simmer 25 to 30 minutes, stirring occasionally.
- Stir in spinach, cheese, and butter; cook 5 minutes or until creamy.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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