Pork Tenderloin with Polenta & Zucchini

6 minutes
Préparation

25 minutes
Cuisson

Ingrédients pour 1

1/2

Courgette

1/4 liv.

Marinated pork tenderloin

1/2 càc

Mélange italien

1 cup

Bouillon de volaille (liquide)

1/4 cup

Polenta

Couteau, Moule à manqué, Casserole, Plaques de cuisson, Four

Étape 1
Preheat the oven to 425°F. Wash the zucchini & cut it into half-moons.
Étape 2
Place the pork on one side of a sheet tray. Add the zucchini to the other side of the sheet tray & drizzle with olive oil. Season the zucchini with salt, pepper & Italian seasoning. Toss well, then spread in an even layer.
Étape 3
Transfer the sheet tray to the oven & cook for 20-25 min at 425°F, or until the pork is fully cooked (internal temp of 145°F) & the zucchini is tender & golden.
Étape 4
Meanwhile, add the chicken broth to a saucepan & whisk in the polenta. Bring the liquid to a boil over high heat, then lower it to a simmer & stir continuously until the polenta has thickened, about 3-4 min.
Étape 5
Add the butter to the polenta. Season with salt & pepper to taste. Whisk & cook for 1-2 more min. Remove from the heat & set aside.
Étape 6
When the pork is finished cooking, cover it loosely with foil & let it rest for 5-10 min before slicing it into pieces.
Étape 7
Serve the zucchini & sliced pork over the polenta. Finish with a drizzle of olive oil & extra pepper (optional). Enjoy!