Easy for Entertaining
Tomato Sauce-Braised Pork
Parmesan-Spinach Polenta
Wine Recommendation
Yellow Tail Merlot
Ingredients
- 2 Tbsp pine nuts
- ½ lb pork tenderloin, cut into ¼-inch-thick slices
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil, divided
- 1 cup sliced mushrooms
- 1 clove garlic, minced
- 1 (14.5-oz) can no-salt-added organic diced tomatoes
- ¼ cup halved pitted kalamata olives
- ½ tsp dried oregano
Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Sprinkle pork with salt and pepper. Brown pork in ½ Tbsp hot oil in a large skillet over medium-high heat 1 to 2 minutes per side; remove from skillet, and keep warm.
- Sauté mushrooms in ½ Tbsp hot oil in skillet 8 minutes or until browned and tender; add garlic, tomatoes, olives, oregano, and pork.
- Cook 15 minutes or until sauce is thickened; serve over Parmesan-Spinach Polenta recipe. Sprinkle with nuts.
Side Dish Ingredients
- 1 cup low-sodium chicken broth
- ¼ cup coarse-ground polenta
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (5-oz) pkg organic baby spinach
- ¼ cup freshly grated Parmesan cheese
- 1 Tbsp butter
Side Dish Instructions
- Bring broth to a boil in a saucepan over medium heat; slowly whisk in polenta, salt, and pepper. Reduce heat to low; simmer 25 minutes, stirring occasionally.
- Stir in spinach, cheese, and butter; cook 5 minutes or until spinach is wilted and polenta is creamy.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
346
|
174
|
520
|
| Fat (g) | 20 | 9 | 29 |
| Sat. Fat (g) | 2 | 5 | 7 |
| Protein (g) | 28 | 6 | 34 |
| Carb (g) | 14 | 17 | 31 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 660 | 216 | 876 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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