Smart Italian Roasted Pork Tenderloin
with Garlicky Cannellini Beans
This Italian-inspired dish is hearty and full of vegetables. Creamy cannellini beans swim in a sauce with roasted peppers and blistered tomatoes with pops of spinach. A shallot sauce brings it all together.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Pork tenderloin • Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Sweet bell pepper • Baby tomatoes • Spinach • Shallot • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Garlic • All-purpose flour (wheat) • Garlic salt (salt, garlic powder, silicon dioxide) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Cannellini Beans
½ tbsp
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
113 g
Baby Tomatoes
56 g
Baby Spinach
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
7 g
Parsley
2 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Sweet Bell Pepper
½ tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat pork dry with paper towels. Season with 1 tsp (2 tsp) Italian Seasoning, 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 4-6 min.
- Remove the pan from heat.
- Transfer pork to an unlined baking sheet. Roast pork in the bottom of the oven, turning once halfway through, until cooked through, 14-16 min.**
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Roughly chop parsley.
- Add peppers, tomatoes, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tsp (1 tsp) Italian Seasoning to an unlined baking sheet. Toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.
- Meanwhile, add 1/2 tbsp (1 tbsp) butter to the same pan (used in step 1), then swirl to melt.
- Add half the shallots and half the flour (use all for 4 ppl). Cook, stirring constantly, until shallots are tender and coated, 1 min.
- Add chicken broth concentrate and 1/3 cup (2/3 cup) water. Cook, stirring often, until slightly thickened, 1 min. Season with pepper.
- Transfer to a small bowl, cover to keep warm. Set aside.
- Add 1/2 tbsp (1 tbsp) butter to the same pan (used in step 1) over medium, then swirl the pan to melt.
- Add shallots and garlic. Cook, stirring often, until fragrant and softened, 1-2 min.
- Add 1/4 tsp (1/2 tsp) garlic salt, 2 tbsp (4 tbsp) water and beans with liquid. Cook, stirring occasionally, until slightly thickened and well combined, 4-5 min.
- Remove from heat. Add half the parsley and spinach. Stir until spinach is wilted, 1 min.
- Season with salt and pepper, to taste.
- Add any remaining tenderloin juices from the baking sheet to the pan sauce.
- Thinly slice tenderloin.
- Divide beans between plates.
- Top with pork, then drizzle over pan sauce.
- Sprinkle over remaining parsley.
