Italian Pork Tenderloin and Beans
The pork tenderloin comes from the full pork loin and is one of the most tender and lean cuts of pork. This dish packs in the protein!
1 pound pork tenderloin
1/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. Italian seasoning
2 tsp. extra virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 (14.5-oz) can Italian-style stewed tomatoes
2 (19-oz.) cans cannellini beans, rinsed and drained
2 Tbsp. balsamic vinegar
2 c. fresh baby spinach, stems cut off
1. Slice pork tenderloin into 8 coin-shaped pieces. In a small bowl, stir together salt, pepper and Italian seasoning. Coat pork medallions with seasoning mix.
2. In an electric skillet, heat 1 tablespoon olive oil. Add pork medallions and cook about 2-to-3 minutes on each side. Pork will be nicely browned and should reach 145 degrees F. Remove and keep warm.
3. In the skillet, heat the remaining oil and cook onion until translucent, about 3 minutes. Add garlic and cook an additional minute. Stir in tomatoes, cannellini beans and balsamic vinegar and bring to a boil. Simmer, uncovered, until slightly thickened, about 6 minutes.
4. Stir in spinach and cook until spinach wilts, about 1 minute.
5. Serve bean mixture topped with a pork medallion.
Apron Strings Notes: Make this dish into a soup by cutting the tenderloin into bite-sized pieces and adding at least 3 cups of chicken broth in step 3.