Pork with Rosemary Polenta
Ingredients
- 1 tablespoon dijon mustard
- 2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh rosemary, plus 1 small sprig
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 11/4 pounds)
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 bunch broccoli, cut into florets
- 11/2 cups skim milk
- 3/4 cup quick-cooking polenta
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