Pork tenderloin with white beans and spinach

1 servings

Ingredients

Quantity Ingredient
1 Pork tenderloin; (1 1/4 to 1 1/2 lbs.)
1 teaspoon Extra-virgin olive oil
1 teaspoon Salt
1 teaspoon Rosemary
½ teaspoon Thyme
½ teaspoon Fennel seeds
½ teaspoon Freshly ground black pepper
1 teaspoon Extra-virgin olive oil
1 tablespoon Chopped garlic
1 can (28 oz.) plum tomatoes in juice; chopped
½ teaspoon Rosemary
2 cans (15 or 19 oz) cannellini beans; drained and rinsed
½ teaspoon Salt
3 bunches Or 3 bags; (10 oz. each) fresh spinach, trimmed
2 tablespoons Water
¼ teaspoon Salt
Fresh rosemary sprigs for garnish; if desired

Directions

FOR PORK

FOR THE BEANS

This came from LHJ RecipE-Mail. I get some good recipes from them. And I'm not a big fan of beans. There are 4 of us and this is supposed to serve 6.

Rather than tenderloin, I used half of a pork loin roast.

Make pork: Heat oven to 450F. Brush all sides of pork with oil. Place in center of a jelly-roll pan. Combine salt, rosemary, thyme, fennel seeds and pepper in a cup. Rub mixture all over pork. Roast pork 10 minutes; turn and roast 10-15 minutes more until meat themometer registers 155F when inserted in center. Transfer to cutting board, cover loosely with foil.

Make beans: Meanwhile, heat oil in medium saucepan over medium heat. Add garlic and cook 1 minute. Add tomatoes and rosemary; bring to a boil.

Reduce heat to medium-low; stir in beans, salt and pepper and simmer 15-20 minutes, until mixture thickens slightly.

Heat water and salt in a 12" skillet over high heat. Add spinach; cook, stirring until spinach wilts, 3-5 minutes. Drain.

Slice pork and divide among serving plates. Divide spinach and spoon beans over spinach on each plate. Garnish with fresh rosemary, if desired.

Makes 6 servings (not!)

315 cal.; 7g fat per serving Posted to EAT-LF Digest by "Williams, Pie" <PIE@...> on Apr 9, 1999, converted by MM_Buster v2.0l.

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