Sage-Roasted Pork Tenderloin with Beans

August 13, 2010

Artichokes add a California touch to this oven-baked, no fuss dish. Makes 6 to 8 servings.

Makes 6 to 8 servings

Ingredients
  • 2 15-ounce cans, rinsed and drained, or 3 1/2 cups cooked dry-packaged Great Northern or navy beans
  • 1 can (14 ounces) artichoke hearts, rinsed, drained, quartered
  • 1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
  • 1 teaspoon grated lemon rind or 2 teaspoons lemon juice
  • 2 teaspoons dried sage leaves, divided
  • 2 pork tenderloins (12 to 16 ounces each)
  • 2 large cloves garlic, cut into slivers
  • Pepper, to taste
  • 2 teaspoons olive oil
Preparation
  1. Combine beans, artichoke hearts, tomatoes, lemon rind, and 1 teaspoon sage; place in 13 x 9 inch baking pan.
  2. Preheat oven at 425 degrees
  3. Cut slits in tenderloins with sharp paring knife and insert slivers of garlic; sprinkle pork lightly with pepper and remaining 1 teaspoon sage. Place on top of bean mixture; drizzle with oil.
  4. Roast until pork is done and juices run clear, 35 to 40 minutes.
  5. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.
Posted in: Beans & Meat, Recipes