Pork Tenderloin with Cannellini Beans

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 332.9
  • Total Fat: 13.2 g
  • Cholesterol: 90.9 mg
  • Sodium: 736.8 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 38.2 g

View full nutritional breakdown of Pork Tenderloin with Cannellini Beans calories by ingredient
Submitted by:

Introduction

Quick, flavorful and filling! Quick, flavorful and filling!
Number of Servings: 4

Ingredients

    1 tsp Rosemary
    0.5 tsp Fennel, crushed
    0.75 tsp Salt (can be omitted)
    0.75 tsp Black pepper
    1 lb Pork Tenderloin, trimmed
    1 tbsp Olive Oil
    0.5 c Onion, chopped
    4 clove Garlic, thinly sliced
    1 c Tomato, chopped
    1 tsp Sage
    1 c Unsalted Chicken Stock
    0.25 tsp Red Pepper
    1 can (15 oz) Cannellini Beans, rinsed & drained
    2 tbsp Parsley

Directions

Preheat oven to 425
Combine rosemary, fennel, 0.5 tsp salt, 0.5 tsp black pepper in a small bowl. Rub mixture over the pork
Heat a large skillet over medium-high heat. Add oil and cover pan bottom
Add pork and cook for about 9 minutes, browning all sides
Remove the pork from pan. Add the onions and garlic; saute for 2 minutes. Add the tomato and sage; cook for another minute, scraping the pan to loosen brown bits.
Add remaining salt and pepper, stock, red pepper and cannellini beans and bring to a boil.
Return pork to the pan and place in the oven
Bake for 12 minutes at 425
Remove from the oven, remove pork from the pan. Cook the bean mixture on the stove until reduced and slightly thickened.
Remove from heat and add parsley. Then add the sliced pork.

Serving Size: Serves 4, 3 oz pork and 0.5 cups bean mixture

Number of Servings: 4

Recipe submitted by SparkPeople user ZANALAN.

Rate This Recipe