Description
Indulge in the warmth and comfort of Herb-Crusted Pork Tenderloin served atop a bed of creamy polenta. This delightful dish features tender, perfectly seasoned pork enveloped in a fragrant herb crust, complemented by rich and creamy polenta that enhances every bite. Perfect for family dinners or special gatherings, this recipe transforms simple ingredients into a restaurant-quality meal that will impress your guests and leave them asking for seconds.
Ingredients
Scale
- 1.5 pounds pork tenderloin
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil (divided)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 cup instant polenta
- 3 cups chicken broth
Instructions
- Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry and season with salt and pepper.
- In a bowl, mix rosemary, thyme, parsley, garlic, 2 tablespoons olive oil, and Parmesan cheese until well combined.
- Rub the herb mixture all over the pork tenderloin.
- Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown (about 3–4 minutes per side).
- Transfer the skillet to the preheated oven and bake for 20–25 minutes or until the internal temperature reaches 145°F (63°C).
- While the pork bakes, bring chicken broth to a boil in a separate pot. Gradually whisk in polenta until thickened; stir in additional Parmesan cheese before serving.
- Serve the herb-crusted pork over creamy polenta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of pork with polenta (approximately 250g)
- Calories: 410
- Sugar: 1g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg