Garlic-and-Herb Pork Tenderloin
Kale-Parmesan Polenta
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Ingredients
- 3 Tbsp butter, softened
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh rosemary
- 1 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
- 1 (18.4-oz) pkg pork tenderloin
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with foil.
- Combine butter, parsley, rosemary, Worcestershire, salt, pepper, and garlic. Spread butter mixture all over pork. Place on prepared baking sheet.
- Bake 20 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
Side Dish Ingredients
- 3 cups low-sodium chicken broth
- ¾ cup instant polenta
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup freshly shredded Parmesan cheese
- 2 cups baby kale
Side Dish Instructions
- Bring broth to a boil in a large saucepan over medium heat; gradually whisk in polenta, garlic powder, salt, and pepper.
- Reduce heat to low; simmer 5 minutes, stirring occasionally. Add cheese and kale; stir until cheese melts and kale wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
296
|
218
|
514
|
| Fat (g) | 15 | 4 | 19 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 37 | 11 | 48 |
| Carb (g) | 1 | 35 | 36 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 399 | 494 | 893 |
Quick & Healthy Meal Plan
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