Tuscan Pork Tenderloin with Roasted Zucchini and Polenta

Name: Tuscan Pork Tenderloin with Roasted Zucchini and Polenta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 7 servings
Cuisine: Italian
Ingredients: 2.5 pound pork tenderloin (trimmed of silver skin); 3 tablespoon olive oil (extra virgin); 1.5 tablespoon dried Italian seasoning; 4 clove garlic (minced); 2 teaspoon kosher salt; 1 teaspoon black pepper; 4 zucchinis (sliced into 1/2-inch half-moons); 1.5 cup polenta (certified gluten-free, coarse ground); 6 cup gluten-free chicken broth (low-sodium); 0.5 cup Parmesan cheese (freshly grated); 2 tablespoon butter (unsalted)

Herb-crusted roasted pork tenderloin sliced over quick creamy parmesan polenta with caramelized oven-roasted summer zucchini.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 7
Cuisine: Italian
Difficulty: Easy
Cost: $3.36/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Calorie

Ingredients

2.5 pound pork tenderloin (trimmed of silver skin)
3 tablespoon olive oil (extra virgin)
1.5 tablespoon dried Italian seasoning
4 clove garlic (minced)
2 teaspoon kosher salt
1 teaspoon black pepper
4 zucchinis (sliced into 1/2-inch half-moons)
1.5 cup polenta (certified gluten-free, coarse ground)
6 cup gluten-free chicken broth (low-sodium)
0.5 cup Parmesan cheese (freshly grated)
2 tablespoon butter (unsalted)

Instructions

Preheat your oven to 425 degrees F and line a large rimmed baking sheet with parchment paper.
In a small bowl, mix 2 tablespoons of the olive oil, minced garlic, dried Italian seasoning, 1 1/4 teaspoons of the kosher salt, and 3/4 teaspoon of the black pepper. Rub the mixture thoroughly over all sides of the pork tenderloins.
Toss the sliced zucchini on the baking sheet with remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; push zucchini to the sides and place seasoned pork tenderloins in the center. Roast in the oven for 20 to 22 minutes until pork reaches an internal temperature of 145 degrees F, then transfer pork to a cutting board to rest for 5 minutes before slicing.
While roasting, bring gluten-free chicken broth and remaining 1/2 teaspoon kosher salt to a boil in a medium pot over medium-high heat. Slowly whisk in the polenta, reduce heat to low, and whisk frequently for 10 to 12 minutes until creamy and thickened, then stir in butter and grated Parmesan cheese.
Spoon warm, creamy polenta onto plates, top with roasted sliced pork tenderloin, and serve with roasted golden zucchini alongside.

Notes

Allowing the roasted tenderloin to rest for 5 full minutes keeps every slice juicy and tender.

Nutrition (per serving)

Calories: 451
Protein: 41.3 g
Carbohydrates: 32.8 g
Fat: 17.5 g
Fiber: 2.6 g
Sodium: 1072 mg
Saturated Fat: 6.7 g
Sugar: 2.7 g
Cholesterol: 124 mg