Ingredients

• 1 tablespoon unsalted butter
• 1 pork tenderloin (about 1 lb)
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 teaspoon fresh thyme
• 1 tablespoon fresh Italian parsley
• ¼ cup Italian bread crumbs
• 2 tablespoons shredded Parmesan cheese
• ¼ cup tomato paste with Italian seasoning
• 1 tablespoon country Dijon mustard

Steps

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. Place butter in pan; swirl to coat.
2. 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 and until pork is 145°F. Slice and serve.

Ingredients

• 1 (17-oz) tube prepared polenta (plain or flavored)
• 2 tablespoons unsalted butter
• 1 cup bruschetta topping
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons shredded Parmesan cheese

Steps

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