Sage-Roasted Pork Tenderloin with BeansAugust 13, 2010
Artichokes add a California touch to this oven-baked, no fuss dish. Makes 6 to 8 servings.
Makes 6 to 8 servings
- 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
- Combine beans, artichoke hearts, tomatoes, lemon rind, and 1 teaspoon sage; place in 13 x 9 inch baking pan.
- Preheat oven at 425 degrees
- 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.
- 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.