Herb-Coated Pork Tenderloin With Creamy Polenta

• Pork:
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh marjoram
• 1 tablespoon chopped fresh oregano
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, minced
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray
• Polenta:
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 5 cups water, divided
• 1 cup dry polenta
• 1 tablespoon butter
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. To prepare pork, combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight or up to 2 days.
2. Preheat oven to 400u0b0.
3. Remove pork from bag. Place pork on a broiler pan coated with cooking spray. Bake at 400u0b0 for 30 minutes or until a thermometer registers 155u0b0. Remove from oven; cover and let stand 10 minutes before slicing.
4. To prepare polenta, heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion and 2 garlic cloves; saute 2 minutes. Add wine; cook 5 minutes or until liquid almost evaporates. Add 2 1/2 cups water; reduce heat, and simmer 5 minutes. Gradually add polenta, stirring constantly with a whisk. Cook over medium heat 15 minutes or until thick and creamy, stirring frequently and gradually adding remaining 2 1/2 cups water. Stir in butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Serve with pork.

rosemary, thyme, fresh marjoram, fresh oregano, extravirgin olive oil, salt, freshly ground black pepper, garlic, pork tenderloins, cooking spray, polenta, onion, garlic, white wine, water, polenta, butter, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/herb-coated-pork-tenderloin-with-creamy-polenta (may not work)