Pork on Herbed White Beans
September 30, 2020
Persons
6
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Notes
Recipe courtesy of S&W
Ingredients
- 3 tablespoons olive oil (divided)
- 1 pound pork tenderloin, cut in 1/4-inch thick slices
- Salt and pepper to taste
- 1 large onion, chopped (about 1 cup)
- 2 garlic cloves, finely chopped
- 1 (15.5oz) can S&W® Garbanzos (drained, rinsed)
- 1 (15.5oz) can S&W® White Beans (drained, rinsed)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary OR 1 teaspoon dried rosemary, crushed
- 1/2 cup chicken broth or dry white wine
- 1 tablespoon Dijion mustard
Instructions
- In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add pork slices, a few at a time, cooking 4 minutes per side or until browned and no longer pink in center. Season with salt and pepper. As slices brown, remove to heat-proof plate; cover to keep warm.
- Reduce heat to medium. In same skillet, heat remaining tablespoon oil. Add onion; cook 3 to 4 minutes or until tender, stirring occasionally and adding garlic during last minute of cooking. Stir in beans, parsley and rosemary. Cook 3 to 4 minutes or until thoroughly heated. Spoon bean mixture onto serving platter; cover to keep warm.
- Stir broth and mustard into skillet, scraping up brown bits from bottom of skillet. Cook until thick and bubbly, and reduced by half.
- To serve, arrange pork slices over beans; drizzle sauce over pork.
- Tip: Meat browns best when cooked in small batches in a heavy skillet. Nonstick skillets don’t provide enough heat. Allow any meat juices to evaporate between adding additional pork slices to the skillet.
