Pork Tenderloin with Butternut Squash Polenta

I don’t usually do this type of post.

It’s a complete dinner but using 2 separate recipes: 1 for the pork and 1 for the polenta.

Both recipes were so simple, and the whole dinner went together so quickly, I decided to combine the recipes into one for the post.

I’m really getting into ‘quick and easy’.

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Pork Tenderloin with Butternut Squash Polenta

This is an easy dinner for 2 that is ready in under 30 minutes.
Plus it’s healthy and low in calories (for a complete dinner)

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pork


  • Pork:
  • 1 (14oz, 420gr) pork tenderloin, sliced 1″ (2.5cm) thick
  • 1 tsp paprika
  • 1 tsp lemon pepper
  • 2 tbs olive oil
  • Polenta:
  • 8oz (250gr) butternut squash, cut into 1/2″ (1.25) cubes
  • 1 1/8 cup (10oz, 300ml) chicken broth
  • 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
  • 1 tsp parsley
  • 1/4 cup (1oz, 30gr) fresh Parmesan, grated


  • Cook butternut squash in chicken broth until tender, about 15 minutes.
  • While squash cooks fry pork:
  • Heat oil, paprika, and lemon pepper in a large skillet until sizzling. 
  • Add pork and fry 3 minutes per side. 
  • Turn off, cover, and let rest in skillet (off the heat) while you finish the polenta.
  • While pork rests cook polenta:
  • Scoop squash out of chicken broth and set aside.
  • Measure remaining chicken broth – you want 1 cup (8oz, 250ml) – add water or discard broth as needed.
  • Return broth to pan and heat.
  • Add parsley, polenta, and stir until polenta is thick, and cooked through, usually about 5 minutes.
  • Add Parmesan and stir.
  • Add cooked squash and heat through.
  • To serve:
  • Arrange pork on 2 plates, and drizzle pan juices over the top.
  • Spoon polenta / squash onto plates, dividing evenly.


Substitute regular salt and pepper for the lemon pepper – 1/4 tsp each.
I use quick-cooking polenta which cooks in 5 minutes at a simmer.


  • Serving Size: 1/2 recipe
  • Calories: 454
  • Sugar: 3.6 g
  • Sodium: 2007.5 mg
  • Fat: 21.7 g
  • Saturated Fat: 5.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.9 g
  • Fiber: 3 g
  • Protein: 47.9 g
  • Cholesterol: 139.4 mg

Keywords: pork tenderloin, butternut squash, polenta

Pork Tenderloin & Polenta

We had a few nice days last week. There was warm sunshine.

On Monday, just as I was up to my elbows in bread dough, mon mari decided to go on a bike ride.

He went alone…..

On Wednesday, the next nice, warm day, I went on my usual 10k (6mi) walk with my neighbor. When I got back mon mari was going on another bike ride.

Why not?

It was such a beautiful day I went with him – 20k (12mi) bike ride.

I figured that, with an electric bike, if I got too tired I could just turn the power on. I did – on the really steep hills.

It was wonderful getting out in the sun and fresh air.

I was definitely ready for my lunch when I got back….

4 thoughts on “Pork Tenderloin with Butternut Squash Polenta”

  1. Quick & easy to allow bike rides and walk…that’s win win.
    Lucky for me I have everything waiting for me back home to make your quick and easy…however I believe the snow and ice will only allow the treadmill.

    • And sunshine! We like the sunshine. That was my last butternut squash for this season. I’m looking forward to something (anything) else. lol

  2. No sun here. It’s snowed in some way, either heavily or lightly, every day now for the past two weeks and they’re calling for another 6-8 inches on Thursday. I love the snow, but I could really use some sun.

    I love pork and these look great. I have some quick cooking polenta in the pantry. Haven’t made it yet, I should try it. Maybe this weekend, I’ll make this.

    • I’ve never seen the regular polenta here. There are some things the French just like the easy way…. Like cooked beets, pre-toasted toast and instant mashed potatoes – along with the quick polenta lol

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