Sage Roasted Pork Tenderloin and Beans Recipe - Allrecipes.com
  • READY IN 50 mins

Sage Roasted Pork Tenderloin and Beans

Recipe by  

"Sage Roasted Pork Tenderloin and Beans marries a mixture of beans and artichoke hearts with juicy slices of pork tenderloin for a delicious low-fat dish."

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Original recipe makes 7 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine beans, artichoke hearts, tomatoes, lemon rind, and 1 teaspoon sage; place in 13x9 inch baking pan.
  3. Cut slits in tenderloins with sharp paring knife and insert slivers of garlic; sprinkle pork lightly with pepper and remaining 1 teaspoon sage. Place on top of bean mixture; drizzle with oil.
  4. Roast at 425 F. until pork is done and juices run clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

This recipe was very delicious and it looked beautiful when served on a platter. This dish is easy enough for everyday but also would wow your guests if you made it for company. Thumbs up!

 
Most Helpful Critical Review
Jan 09, 2003

Took a lot longer to cook than stated time. I cooked a single 1.75 lb. tenderloin. Maybe a pair of 1 pounders would have worked better. Ended up having to remove pork from bean mixture and finish cooking alone because bean mixture was drying out. Not much flavor in the pork but the bean mixture was tasty.

 

36 Ratings

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!"

 
Oct 29, 2003

Terrific, delicious recipe. Used two small tenderloins and put minced garlic in the slits. Also, sprinkled on seasoning salt, black pepper (freshly ground) and LOTS of dried sage. Used a lot more sage than called for, maybe 6-7 times more. Rub the sage into the meat. Put a little olive oil in a skillet and brown all sides. Do not drain the beans. I had no problems with a lack of liquid because I didn't drain the beans and I added some chicken broth (use your judgement on this one, I used maybe 1/2 to 3/4 cup). I don't think it would be kid friendly, at least with my kids who detest beans and everything else in this recipe. If I were to serve this to adult guests, I would make it part of a Northern Italian feast, sort of a Tuscany kind of thing. I can see large loaves of bread, bowls being passed around. Went great with a Chianti.

 
Jun 02, 2003

Excellent, excellent recipe! We enjoyed this immensely...We used boneless pork chops and it was so yummy! My husband and I will make this again and again.

 
Jan 02, 2003

I browned the tenderloin first and thought it added a great deal of flavor. The recipe was delicious and I will make it again. Next time, however, I would add some flour and broth....I missed a sauce to blend the meat to the other ingredients.

 
Jan 21, 2006

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

 
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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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 480 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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