Pork Tenderloin And Cannellini Beans Recipe

Name: Pork Tenderloin And Cannellini Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon chopped fresh rosemary; 1/2 teaspoon fennel seeds, lightly crushed; 3/4 teaspoon kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1 (1-pound) pork tenderloin, trimmed; 1 tablespoon olive oil; 1/2 cup chopped onion; 4 large garlic cloves, thinly sliced; 1 cup chopped tomato; 1 teaspoon chopped fresh sage; 1 cup unsalted chicken stock (such as Swanson); 1/4 teaspoon crushed red pepper; 1 (15-ounce) can unsalted cannellini beans, rinsed and drained; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds, lightly crushed
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1-pound) pork tenderloin, trimmed
1 tablespoon olive oil
1/2 cup chopped onion
4 large garlic cloves, thinly sliced
1 cup chopped tomato
1 teaspoon chopped fresh sage
1 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon crushed red pepper
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

1
Preheat oven to 425u00b0.
2
Combine rosemary, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub spice mixture evenly over pork.
3
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork; cook 9 minutes, browning on all sides. Remove pork from pan. Add onion and garlic; saute 2 minutes. Add tomato and sage; cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, chicken stock, red pepper, and cannellini beans, and bring to a boil. Return pork to pan, and place pan in oven. Bake at 425u00b0 for 12 minutes or until a thermometer registers 140u00b0.
4
Place pork on a cutting board; let stand 5 minutes. Heat pan over medium heat; cook bean mixture 2 minutes or until slightly thickened. Sprinkle with parsley. Thinly slice pork; serve with bean mixture.
5
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401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon chopped fresh rosemary, 1/2 teaspoon fennel seeds, lightly crushed, 3/4 teaspoon kosher salt, divided, 3/4 teaspoon freshly ground black pepper, divided, and more.

Yes, Pork Tenderloin And Cannellini Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin And Cannellini Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions