Pork Tenderloin and Cannellini Beans

QSis

Grill Master
Staff member
Gold Site Supporter
Not your father's "pork and beans"!

This was delicious, and used some of my garden herbs.

I had to cook the whole thing on top of the stove because my oven is broken (until next week). Could have gone a little longer, but leftovers are perfect when reheated!

Lee

Pork Tenderloin and Cannellini Beans

  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds, lightly crushed (I omitted)
  • 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
Preheat oven to 425°.
Combine rosemary, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub spice mixture evenly over pork.
Step 3Heat 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°.
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.


Mise en place (this is SO unlike me!) :whistle:

Mise%20en%20place.JPG


Plated - I'm trying to stay away from starches, but the sauce is so good I toasted half a roll to soak it up!

Tenderloin%20plated.JPG
 
Last edited:

ChowderMan

Pizza Chef
Super Site Supporter
that's a good looking combo - what's the seasonings?


cooking for two I often pull a roast/tenderloin about half done, divide it, save one portion for the reheat - avoids the 'dried out' issue from overcooking....
 

QSis

Grill Master
Staff member
Gold Site Supporter
Oops, forgot to post the recipe!

Thanks, C-man - I fixed it.

Lee
 

lilbopeep

🌹 Still trying to get it right.
Site Supporter
Not your father's "pork and beans"!

This was delicious, and used some of my garden herbs.

I had to cook the whole thing on top of the stove because my oven is broken (until next week). Could have gone a little longer, but leftovers are perfect when reheated!

Lee

Pork Tenderloin and Cannellini Beans

  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds, lightly crushed (I omitted)
  • 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
Preheat oven to 425°.

Combine rosemary, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub spice mixture evenly over pork.

Step 3Heat 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°.
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.


Mise en place (this is SO unlike me!) :whistle:

View attachment 27433


Plated - I'm trying to stay away from starches, but the sauce is so good I toasted half a roll to soak it up!

View attachment 27434
Looks good Lee.

P.S. I have those same Tupperware measuring cups in orange color (the old straight sided design). I also have a new set in blue (2 years old new rounded design).
 
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