Roasted Pork Tenderloin with Creamy Polenta

Roasted Pork Tenderloin with Creamy Polenta - July 2nd, 2012

Even though the temperature inside was warm today, I braved it and used the oven. At least the oven was only on for about 30 min.

Roasted Pork Tenderloin with Creamy Polenta - page 15

"Doctoring store-bought tomato sauce by adding roasted vegetables such as mushrooms increases the sauce's nutritional offering."

The added heat in the condo was worth it! This was really tasty!

I think I actually made this in less than the 'Total Time: 45 Minutes' that the recipe said. Maybe that includes the time needed to preheat the oven... At 450 degrees the pork cooked up in exactly 27 minutes. Still juicy.

I used mini bella mushrooms for the sauce instead of regular white button mushrooms. They have so much more flavour. These added to the Tomato & Herb Pasta Sauce was spot on!

I've bought polenta in the past, but had never used the instant variety. Had some difficulty finding polenta (any type) for this recipe. The Sobeys on Windsor no longer carries it, and the grocery guy at the Young Street Superstore didn't even know what Polenta was...so no, they don't carry it either. My last hope was the Italian Market on Young. Lucked out. They weren't even open but the owner was there and let me in. THANK YOU!! They have a wide variety of Polenta to choose from.

While polenta doesn't scream flavour, when lightly seasoned it works perfectly with this meal. With every bite you get pork, sauce and polenta. Very nice!

Niall liked this meal as well. He will be taking the leftovers to work for lunch tomorrow.

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