Gluten-Free Pork Tenderloin Recipe - Clean Eating Magazine

Pork Tenderloin with Tzatziki & Creamy Polenta

Serve this elegant entrée at your next dinner party. Nobody will ever suspect that it's gluten-free.
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Pork Tenderloin with Tzatziki & Creamy Polenta image
  • Duration
  • Cook Time
  • Prep Time
  • 4 (plus one tenderloin for leftovers)Servings

Ingredients

  • 2 tbsp plus 2 tsp dried oregano
  • 2 1/4 tsp fresh ground black pepper, divided
  • 1 1/2 tsp red pepper flakes
  • 1/4 tsp sea salt
  • 2 pork tenderloins (1 1/2 lb each), trimmed
  • 6 1/2 cloves garlic (5 cloves thinly sliced, 1 1/2 cloves minced), divided
  • 2 cups low-sodium vegetable or chicken broth
  • 1 1/2 cups whole buttermilk
  • 1 cup whole-grain cornmeal
  • 1/2 cup crumbled feta cheese
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp extra-virgin olive oil
  • 1/2 cup chopped shallots
  • 4 cups loosely packed baby spinach
  • 1 cup seeded and chopped tomatoes
  • 1 tbsp sliced pitted olives
  • 1/2 cucumber, peeled, seeded and chopped
  • 1 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice

Preparation

  1. Preheat oven to 425°F. In a small bowl, combine oregano, 2 tsp black pepper, pepper flakes and salt. Make 2 cuts along top of each tenderloin, 1/4 inch deep. Place sliced garlic in cuts. Spread oregano mixture over pork. Transfer to a roasting pan fitted with rack. Roast for 25 to 30 minutes, until pork reaches internal temperature of 145°F. Cover with foil.
  2. Meanwhile, in a medium pot on medium-high, bring broth, buttermilk and 1 1/2 cups water to a boil. Slowly add cornmeal, stirring constantly for 5 minutes. Reduce to low and simmer for 25 minutes, stirring frequently. Stir in feta, Parmesan and 1/8 tsp black pepper.
  3. Meanwhile, in a medium skillet on medium, heat oil. Add shallots and 1 clove minced garlic; sauté for 2 minutes. Reduce heat to low; add spinach and tomatoes. Sauté for 2 minutes, until spinach wilts. Turn off heat; stir in olives and remaining 1/8 tsp black pepper.
  4. Prepare tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice and remaining 1/2 clove minced garlic.
  5. Slice pork and serve with polenta. Spoon vegetables over polenta; drizzle tzatziki over pork. TIP: If following our Meal Plan, slice 1 cooked tenderloin; freeze 5 oz and refrigerate remaining. Refrigerate 11/3 cups polenta, 2/3 cup vegetables and 7 tbsp tzatziki.

Nutrition Information

  • Serving Size: 5 oz pork, 2/3 cup polenta, 1/3 cup vegetables, 2 tbsp tzatziki
  • Calories: 553
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 124 mg
  • Fat Content: 21 g
  • Fiber Content: 7 g
  • Saturated Fat Content: 11 g
  • Sugar Content: 11 g