Reviewed: Jul. 28, 2007

i love this recipe... it is one of my new favorites... quick, easy, tasty ... the beans taste fantastic with the pork

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Reviewer:

Mel

Reviewed: Jan. 29, 2007

This was a great dinner-it is a whole meal in one pan!

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 21, 2007

So simple and tasty to make a really nice dinner. I think next time I will add some other spices besides sage. I did brown the tenderloins like other reviewers suggested. I had no problem with the amount of liquid.

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Reviewer:

5RUBYMOM14

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 27, 2006

By the time my pork was done, my beans had no liquid left to them. I also thought the garlic slivers detracted rather than enhanced the pork's flavor. If I tried this again, I would brown the pork with garlic and keep a better eye on the beans, adding broth as necessary.

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Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Jan. 21, 2006

Love it! Smells & tastes great! Not a lot of prep and would make a great meal for company! Followed recipe exactly.

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Reviewer:

MONKEYHANGTIME

Reviewed: Jan. 8, 2006

i followed directions completely and was very disappointed. this is the only recipe i have tried from this site that we have not liked. the vegetables were dry and the meat was well cooked.

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Reviewer:

GAMMAD3

Reviewed: Dec. 5, 2005

A great blend of flavors, and the pork was so tender. The sage is a fantastic flavor. This was my first allrecipies.com attempt, I am hooked!

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Reviewer:

kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

Reviewed: Mar. 23, 2005

I made this recipe exactly as described (except I did not include the lemon peel), and it was wonderful. The only change I would make next time is to make more of the bean mixture.

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Reviewer:

MTFARKAS

Reviewed: Jan. 12, 2005

This is a FABULOUS recipe. VERY easy, as well as low fat, fragrant, and lovely to present. One guest, a gourmet restaurant owner & chef, said he'd be proud to serve this one in his restaurant. I browned the tenderloins before roasting. Didn't have dried sage leaves, but had powdered sage, which worked fine. Also added a good crush (about 1+ tablespoon) of Herbes de Provence (thyme, rosemary, basil, marjoram, sage, fennel blend). The tiny dab of pork & beas leftover the next day tasted even richer, which leads me to think it'd be great to prepare the bean/artichoke/tomato/herb mixture ahead of time to let the flavors "marry." That would also reduce pre-dinner prep time and counter clutter. Used a meat thermometer to assure the pork wouldn't overcook. Kudos to this "keeper!"

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Reviewer:

KALFROMCAL

Reviewed: Dec. 29, 2004

This is SO easy! I made a few changes. I used the zest of 2 lemons, squeezed the lemon juice onto the vegetables, omitted the tomatoes and used a jar of roasted red peppers instead. I also drained a can of pitted black olives and added those. SO easy and SO good!

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