Serves a Crowd

Rosemary Pork Tenderloin with Warm Bean Salad

February  9, 2015
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  • Serves 8
Author Notes

Rosemary is the only herb that is just as potent fresh as it is dried. No matter which type you're using, use the amount called for in the recipe. Be sure to not skip rinsing and draining the beans as this removes a large portion of the sodium. This recipe was written by the Healthline Editorial Team: —Healthline

What You'll Need
  • 1 15 ounce can Great Northern beans, rinsed well and drained
  • 1 14 ounce can artichoke hearts, rinsed well and drained
  • 2 cups diced fresh tomatoes
  • 1 teaspoon fresh rosemary leaves, plus 1/2 teaspoon finely chopped rosemary
  • 1 teaspoon minced garlic
  • 2 pork tenderloins, about 1 lb. each trimmed
  • 2 teaspoons olive oil
  • 1 teaspoon freshly cracked black pepper
  1. Preheat oven to 425°F.
  2. Combine beans, artichoke hearts, tomatoes, vinegar and rosemary leaves; place in an even layer in a lightly-greased 13 x 9 inch baking dish.
  3. Rub pork with oil and sprinkle pepper and chopped rosemary. Place tenderloins on bean mixture but make sure they're not touching.
  4. Roast 30 to 35 minutes or until pork reaches 145°F. Remove pork from dish and let rest at least 10 minutes before slicing. Place bean mixture on a large serving platter and top with sliced pork.
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