Bring the flavor of Italy to your family
with this tasty dish. Serve with hot buttered pasta, garlic bread
and fresh pears with a soft dessert cheese like brie.
Italian-Style
Pork with Cannellini Beans
- 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 & 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, 6-8 minutes or until slightly thickened.
Stir in spanch. Cook 1 minute or until spinach is just wilted.
- Divide bean mixture between
4 plates. Top each with 2 slices pork tenderloin. Serve immdediately.
Serves 4.
Nutrition Facts
Calories 515 calories
Protein 48 grams
Fat 8 grams
Sodium 323 milligrams
Cholesterol 67 milligrams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
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