Serves 4



1 14-ounce tube polenta, cut into 12 rounds

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1 pork tenderloin (about 11/4 pounds), trimmed and cut on an angle into 1/2-inch slices

1 pound mushrooms, sliced

3 cloves garlic, 2 sliced and 1 minced

1 shallot, sliced

1 tablespoon all-purpose flour

1 cup low-sodium chicken broth

1/3 cup Marsala wine

1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice

3 tablespoons finely chopped fresh parsley


1. Preheat the broiler. Lay the polenta slices on a baking sheet and

brush the tops with 1 tablespoon olive oil; season generously with

salt and pepper. Broil until browned around the edges and crisp,

12 to 14 minutes.


2. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes


3. Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through,1 to 2 minutes. Stir in the orangejuice and season with salt and pepper.


4. Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.


Per sewing: Calories 420; Fat 18 8 (Saturated 3 g); Cholesterol 92 mg;

Sodium 888 mg; Carbohydrate 30 g; Fiber 2 g; Sugars 7 g; Protein 36 g