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Publix Simple Meals

Herb Roasted Pork Tenderloin, Polenta Sauté and Fresh Broccoli

Makes 4 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence

-- Prepare tenderloin and begin to bake - 20 minutes

-- Prepare polenta; prepare broccoli and serve - 20 minutes

Herb Roasted Pork Tenderloin


1 tablespoon butter

1 pork tenderloin (about 1 lb)

1/2 teaspoon salt

1/8 teaspoon pepper

5-6 sprigs fresh thyme (rinsed)

6-8 sprigs fresh Italian parsley (rinsed)

1/4 cup Italian bread crumbs

2 tablespoons shredded Parmesan cheese

1/4 cup tomato paste with Italian seasoning

1 tablespoon country Dijon mustard


1. Preheat oven to 400°F. Line baking sheet with foil (for ease of cleanup). Preheat large sauté pan on medium-high 2-3 minutes.

2. Place butter in large sauté pan; swirl to coat. Sprinkle pork with salt and pepper. Place in pan (wash hands); cover and cook 8-10 minutes, turning occasionally, to brown all sides.

3. Remove large stems from herbs; place in food processor. Add bread crumbs and cheese; pulse until finely chopped.

4. Combine tomato paste and mustard in small bowl. Place pork on baking sheet. Coat pork with mustard mixture, using rubber spatula, and then coat with herb mixture. Bake 18-20 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Slice and serve.

Polenta Sauté


1 (17-ounce) tube prepared polenta (plain or flavored)

2 tablespoons butter

1 (7-ounce) can eggplant appetizer

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons shredded Parmesan cheese


1. Preheat large sauté pan on medium-high 2-3 minutes. Cut tube of polenta in half (squeeze ends to easily remove wrapper). Cut into bite-size pieces.

2. Place butter in pan; swirl to coat. Add polenta and cook 2-3 minutes, stirring gently, until golden.

3. Stir in eggplant, salt, and pepper. Cook 2 minutes, stirring occasionally, to combine flavors. Sprinkle with cheese; remove from heat, cover, and let stand 3 minutes. Serve.

Fresh Broccoli


12 ounces fresh broccoli florets (rinsed)

1/3 cup water

1/2 tablespoon butter

1/4 teaspoon lemon juice

1/2 teaspoon seasoned salt


1. Break broccoli into bite-size pieces; place in microwave-safe bowl. Add water, cover, and microwave on HIGH 4 minutes, stirring once, or until desired tenderness.

2. Drain. Stir in remaining ingredients and serve.

Aprons Advice

For an upscale lunch idea, chill leftover pork. Slice thinly and serve over greens with a berry vinaigrette.

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Calories 532kcal; Fat 23g; Cholesterol 110mg; Carbohydrate 37g; Fiber 7g; Protein 48g; Sodium 1552mg

Herb Roasted Pork Tenderloin

CALORIES (per 1/4 recipe) 220kcal; FAT 8g; CHOL 85mg; SODIUM 760mg; CARB 10g; FIBER 1g; PROTEIN 27g; VIT A 8%; VIT C 10%; CALC 6%; IRON 15%

Polenta Sauté

CALORIES (per 1/4 recipe) 270kcal; FAT 11g; CHOL 15mg; SODIUM 970mg; CARB 29g; FIBER 4g; PROTEIN 4g; VIT A 8%; VIT C 4%; CALC 4%; IRON 2%

Fresh Broccoli

CALORIES (per 1/4 recipe) 35kcal; FAT 1.5g; CHOL 5mg; SODIUM 220mg; CARB 4g; FIBER 2g; PROTEIN 3g; VIT A 50%; VIT C 130%; CALC 4%; IRON 4%

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