Recipe by Bean Education & Awareness Network
"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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2 (15 ounce) cans
great Northern beans, drained
1 (14 ounce) can
artichoke hearts, drained and quartered
1 (14.5 ounce) can
Italian-style diced tomatoes, undrained
grated lemon peel
dried sage leaves, divided
whole pork tenderloins
garlic, cut into slivers
ground black pepper to taste
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!
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.
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!"
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.
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.
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.
Love it! Smells & tastes great! Not a lot of prep and would make a great meal for company! Followed recipe exactly.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sage Roasted Pork Tenderloin and Beans
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 44
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