Pork Tenderloin and Cannellini Beans

Photo: Jason Wallis; Styling: Cindy Barr  

Your family will love the flavor combinations in Pork Tenderloin and Cannellini Beans. You'll love the fact that it's on the table in just 30 minutes.

Yield: Serves 4 (serving size: about 3 ounces pork and 1/2 cup bean mixture)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 6.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 30g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Cholesterol: 74mg
  • Iron: 2mg
  • Sodium: 475mg
  • Calcium: 51mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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. 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.
Note:

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.

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