Herb-Coated Pork Tenderloin with Creamy Polenta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.5 cup cooking wine dry white
• 1 tablespoon olive oil extravirgin
• 1 tablespoon marjoram fresh chopped
• 1 tablespoon rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 4  garlic cloves minced
• 2 pound pork tenderloins trimmed
• 0.5 cup onion finely chopped
• 1 tablespoon oregano fresh chopped
• 1 cup polenta dry
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 5 cups water divided

Equipment

• frying pan
• sauce pan
• oven
• whisk
• kitchen thermometer
• ziploc bags
• broiler pan

Directions

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 40
3. Remove pork from bag.
4. Place pork on a broiler pan coated with cooking spray.
5. Bake at 400 for 30 minutes or until a thermometer registers 15
6. Remove from oven; cover and let stand 10 minutes before slicing.
7. To prepare polenta, heat a medium saucepan over medium-high heat. Coat pan with cooking spray.
8. Add onion and 2 garlic cloves; saut 2 minutes.
9. Add wine; cook 5 minutes or until liquid almost evaporates.
10. 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.
11. Serve with pork.