Wednesday, February 25, 2015

Pork Tenderloin and Cannellini Beans

Is it just me, or is there something special about pork tenderloin? It's probably just me, but maybe it's the fact that it's not chicken breasts, thighs or even pork chops that makes it feel a little special. 

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

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
2 tbsp chopped fresh parsley (We're not big parsley fans and left this out.)

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. Sprinkle with parsley. Thinly slice pork and serve with the bean mixture.

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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