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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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
- 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.
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
- Protein Content 0 g
- Saturated Fat Content 11 g
- Sodium Content 0 mg
- Sugar Content 11 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g