Roasted Pork Tenderloin With Pickled Cabbage & Polenta Recipe
Recipe By EatingWell
Peppery caraway seeds and spicy celery seeds combine to create an unforgettable dry rub for the pork tenderloin in this dinner recipe. Sides of garlicky polenta and homemade pickled cabbage round out the meal.
4.8
27 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Pork Tenderloin With Pickled Cabbage & Polenta Recipe
- 1/2 cup Reduced Sodium Chicken Broth
- 0.13 cup Polenta style cornmeal
- 1/2 Cloves Garlic, Minced
- 1/4 teaspoon Caraway seeds, crushed
- 0.06 teaspoon Celery seeds
- 0.06 teaspoon Salt, plus 1/8 teaspoon, divided
- 0.06 teaspoon Ground pepper, plus 1/8 teaspoon, divided
- 1/4-0.31 pound Pork tenderloin, trimmed of fat
- 1/2 Medium zucchini, halved lengthwise
- As required Cooking spray
- 0.06 cup Fat free milk
- 1.50 Slices reduced sodium, reduced fat bacon, chopped
- 0.06 cup Cider vinegar
- 1/2 tablespoon Canola oil
Nutrition
value
value
411
calories per serving
18 g Fat56 g Protein3 g Carbs< 1 g FiberOther
Current Totals
- Fat18g
- Protein56g
- Carbs3g
- Fiber< 1g
MacroNutrients
- Carbs3g
- Protein56g
- Fiber< 1g
Fats
- Fat18g
Vitamins & Minerals
- Calcium49mg
- Iron3mg
- Vitamin A13mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B315mg
- Vitamin B6< 1mg
- Vitamin B95mcg
- Vitamin B123mcg
- Vitamin C< 1mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium52mg
- Manganese< 1mg
- Phosphorus342mg
- Selenium26mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell