Rosemary Pork Tenderloin With Warm Bean Salad

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Combine beans, artichoke hearts, tomatoes, vinegar and rosemary leaves; place in an even layer in a lightly-greased 13 x 9 inch baking dish.

3. 3

   Rub pork with oil and sprinkle pepper and chopped rosemary. Place tenderloins on bean mixture but make sure they're not touching.

4. 4

   Roast 30 to 35 minutes or until pork reaches 145u00b0F. Remove pork from dish and let rest at least 10 minutes before slicing. Place bean mixture on a large serving platter and top with sliced pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.