Rosemary Pork Tenderloin with Warm Bean Salad
Published March 15, 2013 | Written by The Healthline Editorial Team
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.
|Serving size:||approx. 4 ounces meat, 5 ounces vegetables|
|Calories per serving:||141|
|Total Fat 2.8g||4%|
- 1 (15-oz.) can Great Northern beans, rinsed well and drained
- 1 (14 oz.) artichoke hearts, rinsed and drained
- 2 cups diced fresh tomatoes
- 2 teaspoons red wine vinegar
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon minced garlic
- 2 pork tenderloins, about 1 lb. each, trimmed
- 2 teaspoons olive oil
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon finely chopped rosemary
Step by Step:
- Preheat oven to 425°F.
- Combine beans, artichoke hearts, tomatoes, vinegar and rosemary leaves; place in an even layer in a lightly-greased 13 x 9 inch baking dish.
- Rub pork with oil and sprinkle pepper and chopped rosemary. Place tenderloins on bean mixture but make sure they're not touching.
- 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.