The Co-op Food Stores

added 03/07/08

Shopping list
for 4:

Produce: 1 onion,
1 large fennel bulb, 1/2 lb. baby carrots
Grocery: Canola
oil, Prepared Tomato Olive topping
BIN/Bulk: 1 tube
polenta
Meat: 16 oz. herbed
pork tenderloin
Wine: Condesa De
Leganza, Red

20 minutes ahead:
Slice onions and fennel into 1/2-inch pieces. Heat 2 Tbs. oil in a large
skillet over medium heat. Add onion, fennel, and carrots, and sauté
10 minutes until soft.

Cut pork into medallions.
Heat 1 Tbs. oil in a frying pan over medium-high heat. Sear the pork medallions
until lightly browned, about 2 minutes per side. Reduce heat to medium,
and cook 5 minutes more.

10 minutes ahead:
Stir 1/4 cup tomato olive topping into the vegetables. Simmer a few more
minutes to heat through. Season with salt and pepper, to taste.

5 minutes ahead:
Remove pork from skillet and let rest, covered, for 5 minutes. Heat a
small amount of olive oil in the skillet. Add 1/2-inch slices of polenta
and cook a few minutes on each side until lightly browned.

Dinner’s Ready!
Place a few pieces of polenta on each of four plates. Top polenta with
vegetables. Place a few medallions on each plate and serve.

The Dietitian says:
This meal provides least two delicious 1/2-cup servings of vegetables
for each person! A 4 oz. serving of lean pork tenderloin is under 200
calories.