Ingredients
- 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 cups)
- 2 teaspoons olive oil
- 2 large cloves garlic
- 4 ounces peeled carrots or 4 ounces sliced, ready-cut carrots (1 cup)
- 4 ounces assorted wild or plain white mushrooms
- 8 ounces pork tenderloin
- Enough fresh rosemary to yield 1 tablespoon rosemary leaves or 1 teaspoon dried
- 1 cup dry red wine
- 2 ¼ cups no-salt-added chicken stock
- ½ cup fine-grain polenta or instant polenta
- 1 ounce Parmigiano-Reggiano ( 1/3 cup coarsely grated), optional
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
647 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 42 grams protein; 91 milligrams cholesterol; 840 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Chop whole onion.
- Heat large nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion in the oil until it begins to soften.
- Meanwhile, mince garlic, and add to onion as it cooks.
- Slice carrots in food processor, and add to onion as it cooks. Wash, dry and slice mushrooms in food processor, and add to vegetables.
- Wash, dry and cut tenderloin into bite-size chunks. When vegetables have softened, push to the side, and brown meat quickly all over.
- Strip rosemary branches of leaves to make 1 tablespoon; bring wine, stock and rosemary to boil in covered pot for polenta.
- Mix the browned meat in with the vegetables, and continue cooking over low heat.
- Slowly stir polenta into boiling stock to prevent lumping; reduce heat to medium-high, and continue stirring polenta until it thickens.
- Grate cheese, if using, and stir into polenta.
- Season pork mixture with salt and pepper, and serve over polenta.
40 minutes
Dining and Cooking