Italian-Style Pork with Cannellini Beans
Bring the flavor of Italy to your supper table with this tasty dish. Serve with hot buttered pasta, garlic bread and fresh pears with a soft dessert cheese like brie.
1 pound pork tenderloin
Salt and pepper to taste
2 teaspoons olive oil - divided use
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 (19-ounce) cans cannellini beans, rinsed and drained
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
2 tablespoons balsamic vinegar
2 cups fresh cleaned spinach
- Cut pork tenderloin into 8 pieces. Using the heel of your hand, flatten each piece to approximately 1/2-inch thickness. Sprinkle with salt and pepper. Heat 1 teaspoon of oil in large nonstick skillet over medium-high heat. Add pork medallions and cook 2 minutes per side, until nicely browned. Transfer pork to plate; cover and keep warm.
- Add remaining oil to skillet. Cook onion 3 minutes, stirring frequently. Add garlic and oregano; cook 1 minute. Stir in beans, tomatoes and vinegar. Bring to boil; simmer, uncovered, 6 to 8 minutes or until slightly thickened. Stir in spinach. Cook 1 minute or until spinach is just wilted.
- Divide bean mixture between 4 plates. Top each with 2 slices pork tenderloin. Serve immdediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 515 calories Protein 48 grams Fat 8 grams Sodium 323 milligrams Cholesterol 67 milligrams.
Recipe provided courtesy of National Pork Board.