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.

No additional tips available.

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

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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.

Pork Tenderloin And Cannellini Beans

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