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Peppercorn and Garlic Pork Tenderloin with Ricotta Herb Polenta | Mommyhood's Diary

Peppercorn and Garlic Pork Tenderloin with Ricotta Herb Polenta

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 1 Smithfield® Peppercorn & Garlic Pork Tenderloin
  • 2 tablespoons of olive oil optional
  • Crushed red pepper flakes optional
  • For the Polenta:
  • 3 cups of chicken broth
  • 1 cup of instant polenta
  • 3 tablespoons of unsalted butter
  • Salt and pepper to taste
  • 1/2 cup of Parmesan cheese grated
  • 1/2 cup of ricotta cheese I used whole milk
  • 1 leaves handful of basil minced
  • 1 leaves handful of parsley minced


  • Cook Smithfield® Pork tenderloin following the cooking instructions on the package. I added olive oil to the pork 5 minutes before removing from oven because a noticed it was a little to dry to my taste. Let it rest for 5 minutes before cutting and sprinkled with crushed red pepper flakes.
  • In a large saucepan over medium heat add the chicken broth; bring to a boil. Gradually add the polenta while continually whisking to prevent lumps. Cover the pot and cook for 2 -3 minutes, stirring now and then.
  • Reduce heat to low and add the butter, salt, and pepper. Once they are incorporated, gradually add the cheeses and mix until creamy, 1 – 2 minutes. Add herbs and mix.
  • Serve as is, or let it set and cut into slices.