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.
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.
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.
Prepare tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice and remaining 1/2 clove minced garlic.
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.
Serving Size: 5 oz pork, 2/3 cup polenta, 1/3 cup vegetables, 2 tbsp tzatziki
Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.