- 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
- calories 227
- fat 6.5 g
- satfat 1.3 g
- monofat 3.4 g
- polyfat 0.8 g
- protein 30 g
- carbohydrate 13 g
- fiber 3 g
- cholesterol 74 mg
- iron 2 mg
- sodium 475 mg
- calcium 51 mg
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.