Pork Tenderloin with White Beans And Spinach

1 servings
Pork Uncategorized


FOR K
1 k tenderloin; (1 1/4 to 1
1 ts Extra-virgin ve oil
1 ts t
1 ts emary
1/2 ts me
1/2 ts nel seeds
1/2 ts Freshly ground black per
FOR THE NS
1 ts Extra-virgin ve oil
1 tb Chopped lic
1 cn (28 oz.) plum atoes in
1/2 ts emary
2 cn (15 or 19 oz) cannellini
1/2 ts t
3 bn Or 3 bags; (10 oz. each)
2 tb Water
1/4 ts t
Fresh emary sprigs for

This came from LHJ RecipE-Mail. I get some good recipes from them. And Im 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" and lt;PIE and at;goodwill.org and gt; on Apr 9, 1999, converted by MM_Buster v2.0l.


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