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Pork Tenderloin and Cannellini Beans Recipe

   
 

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     Pork Tenderloin and Cannellini Beans

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds, lightly crushed
3/4 teaspoon kosher
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
1/4 teaspoon crushed red pepper
2 (15-ounce) cans unsalted cannellini beans or other white beans,rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

Instructions
1. Preheat oven to 425°. 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; sauté 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 425° for 12 minutes or until a thermometer registers 140°.
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.


Originally Submitted
1/25/2015





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