Skillet Pork Tenderloin with Tomato Ragu and Creamy Dairy-Free Polenta

Succulent pork tenderloin simmered in a savory tomato and vegetable ragu, bursting with Italian herbs, served alongside a smooth and creamy dairy-free polenta. A wholesome and comforting skillet meal.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 10
• Cuisine: Italian
• Difficulty: Medium
• Cost: $2.22/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Low-Fat

Tags

• one-pot
• stir-fry
• healthy
• comfort food
• savory
• budget-friendly

Ingredients

• 2 pound pork tenderloin (cut into 1-inch medallions)
• 2 tablespoon olive oil
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1 red bell pepper (diced)
• 1 zucchini (diced)
• 56 ounce crushed tomatoes
• 2 cup vegetable broth
• 2 teaspoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup instant polenta
• 3 cup water
• 0.25 cup fresh basil (chopped)

Instructions

1. Pat the pork tenderloin medallions dry and season generously with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork medallions in batches for 2-3 minutes per side until nicely browned. Remove pork from the skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the yellow onion, minced garlic, red bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables are softened.
4. Stir in the crushed tomatoes, vegetable broth, and dried Italian seasoning. Bring the ragu to a simmer.
5. Return the seared pork medallions to the skillet, nesting them into the ragu. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the pork is cooked through and tender.
6. While the ragu simmers, prepare the creamy dairy-free polenta. Bring 3 cups of water to a boil in a medium saucepan. Slowly whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 5-7 minutes, until the polenta is thick and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
7. Serve the pork tenderloin and ragu over the dairy-free polenta. Garnish with fresh basil, if desired. Allow remaining ragu to cool completely before storing in airtight containers for meal prep.

Notes

The pork ragu freezes well, making it excellent for future quick meals. The polenta is best made fresh, but you can make a batch ahead and reheat with a splash of water or broth to loosen it up.

Nutrition (per serving)

• Calories: 257
• Protein: 23 g
• Carbohydrates: 27.6 g
• Fat: 6 g
• Fiber: 4 g
• Sodium: 687 mg
• Saturated Fat: 1.6 g
• Sugar: 10.4 g
• Cholesterol: 60 mg