Anyway, I like making pork tenderloin. It's not an expensive cut of meat, it cooks quickly, adapts to just about any flavor profile, and, whether it's just me or not, it feels a little special.
I'd seen this recipe in the March 2014 issue of Cooking Light and dog-eared the page to save for later, but just now finally made it. I'm glad I flipped back through that issue looking for inspiration last week because this recipe is good!
The spice rub is a winning combination and the beans have just a little spice to them from the red pepper. Before we finished eating, S requested that this become a 'keeper', a recipe that ends up in our regular rotation. This recipe deserves it. Try it for yourself and see.
Pork Tenderloin with Cannellini Beans
From: Cooking Light
Servings: 4 servings
Time: about 40 minutes
Ingredients:
1 tsp chopped fresh rosemary
1/2 tsp fennel seeds, lightly crushed
3/4 tsp salt, divided
3/4 tsp black pepper, divided
1 1lb pork tenderloin
1 tbsp olive oil
1/2 cup chopped onion
4 garlic cloves, thinly sliced
1 cup chopped tomato
1 tsp chopped fresh sage
1 cup unsalted chicken stock
1/4 tsp crushed red pepper
1 15oz can unsalted cannellini beans
Directions:
Preheat oven to 425 degrees.
Combine rosemary, fennel seeds, 1/2 tsp salt, and 1/2 tsp pepper in a small bowl. Rub spice mixture evenly over pork.
Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork, cook 9 minutes, browning on all sides. Remove pork from pan and ad onion and garlic, saute 2 minutes. Add tomato and sage; cook 1 minute, scraping pan to loosen the yummy browned bits. Add remaining 1/4 tsp of salt, remaining 1/4 tsp pepper, chicken stock, red pepper, and cannellini beans, and bring to a boil.
Return pork to the pan and place pan in the oven. Bake at 425 for 12 minutes or until a thermometer registers 140 degrees.
Place pork on a cutting board; let stand 5 minutes. Return pan to medium high heat and cook bean mixture 2 minutes or until slightly thickened.
Nutrition information:
Calories 227, Fat 6.5 g, Saturated fat 1.3 g, Protein 30 g, Carbohydrate 13 g, Fiber 3 g, Cholesterol 74 mg, Iron 2 mg, Sodium 475 mg, Calcium 51 mg.
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