Sage roasted pork with Mediterranean-style white beans and artichoke hearts in a garlic and lemon-scented tomato sauce.

Sage Roasted Pork Tenderloin and Beans

2 (15-ounce) cans great Northern beans, or navy beans, rinsed and drained
1 (14-ounce) can artichoke hearts, rinsed, drained and quartered
1 (14.5-ounce) can diced tomatoes with roasted garlic, undrained
1 teaspoon finely grated lemon peel, or double the amount of lemon juice
1 teaspoon dried sage - divided use
2 (12 to 16-ounce) pork tenderloins
2 cloves large garlic, cut into slivers
2 teaspoons olive oil

1. Preheat oven to 425°F (220°C).
2. Combine beans, artichoke hearts, tomatoes, lemon peel and 1 teaspoon of the sage; place in a 13x9-inch baking pan.
3. Cut slits in tenderloins with a sharp paring knife and insert slivers of garlic; sprinkle pork lightly with remaining 1 teaspoon sage and salt and pepper to taste. Place on top of bean mixture; drizzle with oil.
4. Roast until pork is done and juices run clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.

Makes 4 servings.

Nutrient Information: Per serving: Calories 268; Fat 6g; % Calories from Fat 17; Calcium 70mg; Carbohydrate 27g; Folate 124mcg; Sodium 830mg; Protein 32g; Dietary Fiber 7g; Cholesterol 66mg

Recipe and photograph provided courtesy of the American Dry Bean Board.