Great recipe! We follow the recipe exactly as written and it's yummy every time!
Pork Tenderloin and Cannellini Beans
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- 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
- 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
- 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.
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