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CATEGORY CUISINE TAG YIELD
Meats, Grains 1 servings

INGREDIENTS

1 Pork tenderloin; (1 1/4 to 1 1/2 lbs.)
1 ts Extra-virgin olive oil
1 ts Salt
1 ts Rosemary
1/2 ts Thyme
1/2 ts Fennel seeds
1/2 ts Freshly ground black pepper
1 ts Extra-virgin olive oil
1 tb Chopped garlic
1 cn (28 oz.) plum tomatoes in juice; chopped
1/2 ts Rosemary
2 cn (15 or 19 oz) cannellini beans; drained and rinsed
1/2 ts Salt
3 bn Or 3 bags; (10 oz. each) fresh spinach, trimmed
2 tb Water
1/4 ts Salt
Fresh rosemary sprigs for garnish; if desired

INSTRUCTIONS

FOR PORK
FOR THE BEANS
This came from LHJ RecipE-Mail. I get some good recipes from them. And I'm
not a big fan of beans. There are 4 of us and this is supposed to serve 6.
Rather than tenderloin, I used half of a pork loin roast.
Make pork: Heat oven to 450F. Brush all sides of pork with oil. Place in
center of a jelly-roll pan. Combine salt, rosemary, thyme, fennel seeds and
pepper in a cup. Rub mixture all over pork. Roast pork 10 minutes; turn and
roast 10-15 minutes more until meat themometer registers 155F when inserted
in center. Transfer to cutting board, cover loosely with foil.
Make beans: Meanwhile, heat oil in medium saucepan over medium heat. Add
garlic and cook 1 minute. Add tomatoes and rosemary; bring to a boil.
Reduce heat to medium-low; stir in beans, salt and pepper and simmer 15-20
minutes, until mixture thickens slightly.
Heat water and salt in a 12" skillet over high heat. Add spinach; cook,
stirring until spinach wilts, 3-5 minutes. Drain.
Slice pork and divide among serving plates. Divide spinach and spoon beans
over spinach on each plate. Garnish with fresh rosemary, if desired.
Makes 6 servings (not!)
315    cal.; 7g fat per serving
Posted to EAT-LF Digest by "Williams, Pie" <PIE@goodwill.org> on Apr 9,
1999, converted by MM_Buster v2.0l.

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