Garlic Herb Pork Tenderloin with Polenta
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Yield: 4
Garlic Dijon Pork Tenderloin
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
A beautifully balanced cold-weather dish of golden, herb-crusted pork tenderloin served with creamy polenta and bright, roasted broccoli for contrast.
Ingredients
For the Pork Tenderloin
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds pork tenderloin
- 6 cloves garlic, finely minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 lemon, zested
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 4 tablespoons butter
For the Roasted Broccoli
- 2 large heads broccoli, cut into florets
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, thinly sliced
- ½ lemon, zested and juiced
For the Soft Polenta
- 1½ cups coarse polenta
- 6 cups chicken stock
- 1 teaspoon kosher salt
- 3 tablespoons butter
- ½ cup finely grated Parmesan
Instructions
- Preheat the oven to 350°F (180°C).
- In a small bowl, combine the minced garlic, dried basil, oregano, thyme, parsley, lemon zest, honey, Dijon mustard, and white wine vinegar to form a thick herb paste.
- Cut the pork tenderloin in half crosswise to create two shorter pieces. Pat dry and season all over with the kosher salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the pork on all sides until deeply golden, about 6 to 8 minutes total. Transfer to a foil-lined baking tray and spread the garlic herb mixture generously over both pieces. Divide the butter over the top.
- Roast uncovered for 18 to 22 minutes, or until the pork feels just firm when gently pressed and the juices run almost clear. If using an instant-read thermometer, the thickest part should register 145°F (63°C). Rest for at least 10 minutes before slicing.
- While the pork roasts, increase the oven temperature to 425°F (220°C). Toss the broccoli with the olive oil, kosher salt, and black pepper, then spread onto a baking sheet. Roast for 15 minutes, add the sliced garlic, and continue roasting for 5 to 8 minutes until the broccoli is tender with deeply caramelised edges. Finish with the lemon zest and juice.
- While the pork rests, bring the chicken stock and kosher salt to a gentle simmer in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, for 25 to 30 minutes until thick and creamy. Stir in the butter and Parmesan. If the polenta becomes too thick, loosen it with a splash of hot chicken stock until silky.
- Slice the pork and spoon any juices from the baking tray over the meat and onto the polenta. Divide the creamy polenta between four shallow bowls, arrange the sliced pork on top, and serve with the roasted broccoli.
Costs
- Total Cost: $16.57
Cost per Serving: $4.14
Costs calculated in June 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of basil, thyme, and polenta from Thrive Market, and Parmesan from Whole Foods.
Nutrition Facts
Calories
769Fat
37 gSat. Fat
14 gCarbs
62 gFiber
7 gNet carbs
55 gSugar
13 gProtein
50 gSodium
2340 mgCholesterol
146 mgNutritional information is an estimate only, and depends on the ingredients you use.
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