Rosemary Rubbed Pork Tenderloin with Creamy Polenta

Rosemary Rubbed Pork Tenderloin with Creamy Polenta

Merry merry babes!

Just a quick hello during this hectic week - I hope you're either typing away your last emails at work or home enjoying your family on this first very heated day of winter! Christmas is four (wait WHAT) days away and the hubs and I are getting ready to head to the West Best coast for a little R&R with my family. It will be Ty's first Christmas away from his family... so pray for us! I hate the thought of him not doing exactly what he loves on Christmas morning - the happiest and cheeriest day of the year - but hopefully we can make it special. I don't think being away from your family over the holidays ever gets easier! #kidultsforever

If you're looking for a quick but gorgeous dinner for this holiday week or even Christmas Eve, I loved how this pork tenderloin turned out. The pork and the tomatoes can roast on the same pan while the polenta quickly cooks stovetop. For an under 45-minute meal this one sure is pretty and festive, if I do say so ma self.

Add in any cheese you'd like to whip into the polenta, and feel free to switch up the herbs if rosemary is too strong for you - thyme would be just as delicious and a little less earthy. Lastly - be sure to check your polenta packaging for specific directions as many cook differently. For this recipe I used the precooked polenta found in the pasta aisle that I added chicken broth and almond milk to in order to thin it out. Just a heads up!

Merry Christmas and Happy Everything to you - I'm feeling especially spoiled this year hugely in part to my jolly lil readers who continue to encourage me here. Thank you for coming back again and again! xx

Rosemary Rubbed Pork Tenderloin with Creamy Polenta

Prep Time: 5 mins | Cook Time: 35 mins | Serves 4


rosemary rubbed pork tenderloin
  • 1 center-cut boneless pork tenderloin, around 1.5 lbs., trimmed of fat 
  • 4 tbsp. rosemary needles, finely chopped (stems discarded)
  • 2 cloves garlic, minced 
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. olive oil
creamy polenta
  • 2 cups polenta (I purchased pre-cooked organic polenta and reheated)
  • 1 cup almond milk (can sub 2%)
  • 2 oz. plain goat cheese (1/2 a 4 oz. log)
  • 1 pint cherry tomatoes, whole 
  • arugula (optional)
  • caramelized onions (optional - recipe below)
  • splash of balsamic vinegar
  • salt and pepper
The Steps
  1. Preheat oven & prep pork: Preheat your oven to 375 degrees. Take your pork and quickly rinse it under running water and then pat dry. In a small bowl, combine chopped rosemary, garlic, 1 tsp. salt, 1/2 tsp. pepper and olive oil. Mix well and then pat mixture onto dry pork. Place pork tenderloin on a sheet pan lined with tin foil and set aside.

  2. If adding roasted tomatoes: Toss your pint of cherry tomatoes in a medium bowl with 1 tbsp. olive oil, a little salt and a little pepper. Place tomatoes on sheet pan (if centering pork loin, just spread out around so that they aren't touching the pork). Roast at 375 degrees for up to 35 minutes, tossing occasionally.

  3. Place pork (and tomatoes) into oven: Roast pork loin at 375 degrees for 35 minutes. Remove and let cool for at least 10 minutes before slicing.

  4. Make polenta: While the pork roasts, heat polenta over the stovetop in a medium saucepan along with 1 cup of milk. Stir to incorporate liquid and polenta - if you need to add more liquid try using water or chicken broth after your 1 cup of milk so it doesn't get too thick. Once creamy, add in your goat cheese and stir to mix into polenta.

  5. To caramelize the onions:In a medium non-stick skillet, warm 1 tbs. olive oil. Place sliced onions into pan and toss to coat. Cook for about 15 minutes, or until translucent. Set aside. 

  6. To serve: Place polenta into shallow bowl and top with caramelized onions, roasted cherry tomatoes and arugula, if using. Top with slices of pork tenderloin, and a splash of balsamic vinegar. Serve warm.
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!


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