Serves 4 (serving size: about 3 ounces pork and 1/2 cup bean mixture)
Photo: Jason Wallis; Styling: Cindy Barr
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
How to Make It
Preheat oven to 425°.
Combine rosemary, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub spice mixture evenly over pork.
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°.
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.
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For a weeknight dinner, you can't beat this dish. I added some celery and carrots too but thought the proportion of beans with one can was right. I also used a whole can of tomatoes, undrained, and no broth. It was thick, which is what I wanted. A keeper.
I just made this yesterday. It was extremely easy and quick. I am not a fan of fennel so I just seasoned the meat with salt, pepper, and rosemary. Since I did not have fresh tomatoes, I just used a 14 oz. can of diced tomatoes. I did not bother to drain the can and it reduced down nicely during the cooking process.I was a bit afraid that adding the chicken broth might make it too watery but it was just fine in the end. I served the dish in shallow pasta bowls with the bean/tomato mixture on the bottom and some pork slices laid over the top. I think I might add a bit of chopped spinach or kale next time as well. Also, doubling the bean mixture is not a bad idea as others have mentioned.
One of my favorite recipes it is easy to make it is perfect for a fast dinner and makes great leftovers for work day lunches. I cut the tenderloin in half so I can leave it slightly underdone and use that part for the next day lunches. Then when you heat it up in the microwave it finishes cooking and doesn't become tough.
As other reviews stated, fantastic and easy also, very filling! Although, next time I'll double the bean mixture (which was as delicious as the pork) there just wasn't enough of it (specially when folks go back for seconds). Served with CL Mixed Green Salad (April 2012).
Was surprised at how spicy this turned out, but it was still very good! I used canned tomatoes in place of fresh, but otherwise followed the recipe. Husband liked it enough for me to add it to the "keep" binder of recipes. And the 1 year old baby loved it despite the spiciness!
This was fantastic. I made it exactly as the recipe states and the pork was super moist. I even reheated some leftovers the next day and it was just as moist,if not better. Plan on making this again tonite. Super easy & great flavor!
We loved this recipe - it's quick and delicious and the perfect comfort food! I used fresh rosemary and sage from my backyard and followed the recipe exactly. The beans were so good (really good!) that I plan to double them next time. I served it with a salad of romaine, grape tomatoes, red onion, croutons and a simple, homemade vinaigrette. My husband was thrilled with this recipe and its American flavors. I'd just subjected him to salmon spiced with garam masala the night before and a spinach tofu panang curry the night before that. He hates Indian food, salmon and tofu, so he was over the moon with this dish.
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