SERVES 4
Cranberry sauce isn’t just for Thanksgiving! It adds a sweet-tart element to this dish. If you can locate red currant jelly, it makes for a nice alternative.
1 teaspoon garlic-infused olive oil
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
1 pound (450 g) pork tenderloin
⅓ cup (80 g) whole berry cranberry sauce
CREAMY GARLIC POLENTA
3 cups (750 ml) low-fat milk, lactose-free milk, or suitable plant-based milk
2 garlic cloves, peeled and halved
⅔ cup (135 g) coarse cornmeal (instant polenta)
Salt and freshly ground black pepper
Green salad or vegetables, for serving
1. Combine the garlic-infused oil, olive oil, lemon juice, salt, and pepper in a baking dish. Add the pork and brush the marinade all over. Cover and refrigerate for at least 3 hours.
2. Preheat the oven to 350°F (180°C).
3. Remove the pork from the fridge and bake, uncovered, for 30 minutes, or until your desired doneness.
4. Meanwhile, for the polenta, combine the milk and garlic in a medium saucepan over medium heat and bring to just below a boil. Remove the garlic with a slotted spoon and discard. Add the cornmeal and stir until the polenta comes to a boil. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes more, until the polenta is the texture of smooth mashed potatoes. Season to taste with salt and pepper.
5. Remove the pork from the baking dish and carefully pour the cooking juices into a small frying pan. Return the pork to the dish and cover with foil to keep warm while you prepare the sauce.
6. Add the cranberry sauce to the cooking juices in the frying pan and cook, stirring, until warmed through and well combined.
7. Cut the pork into thick slices. Spoon the polenta onto warmed plates and top with the pork and a good spoonful of cranberry sauce. Finish with a grinding of pepper and serve with your choice of salad or vegetables.
PER SERVING (not including the green salad): 389 calories; 31 g protein; 15 g total fat; 3 g saturated fat; 33 g carbohydrates; 2 g fiber; 306 mg sodium