Pork Tenderloin Medallions with Cannellini Beans and Tomatoes

Pork Tenderloin Medallions with Cannellini Beans and Tomatoes

Are you a pork tenderloin fan?  It’s tasty, tender and speedy – something that’s always important in my household full of men when it comes to dinner time.  I am thrilled that the new internal temperature for cooking pork has been updated to 145 degrees with a three minutes rest – pink pork is perfect!  

This recipe was seen on Chef Alli’s Farm Fresh Kitchen as part of MomsEveryday on WIBW, October 2014, sponsored by the Kansas Farm Food Connection

1 pork tenderloin, approx. 1 lb.
1 tsp. minced fresh rosemary
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 Tbs. olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
1 can diced tomatoes, with juice
1 tsp. chopped fresh sage
1 cup chicken broth
1/4 – 1/2 tsp. red pepper flakes
15 oz. cannellini beans, rinsed and drained (may substitute Northern beans)

Preheat oven to 425 degrees F.  Combine rosemary with salt and pepper, then rub all over pork tenderloin.  Heat a large skillet over medium-high heat; add oil.  When oil is hot, add seasoned tenderloin to the pan, browning well on all sides.  Remove tenderloin from skillet and place onto a rimmed baking sheet that has been lined with aluminum foil and sprayed with non-stick spray; roast tenderloin, uncovered, in preheated oven for 15-18 minutes, or just until internal temperature registers 145 degrees at the center when using an instant-read meat thermometer.  Remove tenderloin from oven and cover with foil, letting tenderloin rest for 3-5 minutes.

Meanwhile, add onions and garlic to pan drippings in skillet and saute for 2-3 minutes or until onions are softened; add tomatoes and sage to pan, scraping up any browned bits on the bottom of the skillet.  Add chicken broth, red pepper flakes and beans to skillet and bring to a simmer, cooking until mixture is hot throughout and slightly thickened.

To serve, slice tenderloin into medallions and serve on top of the bean and tomato mixture.

Now You’re Cookin’,
Chef Alli

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