Pork Tenderloin With White Beans And Spinach

Children of religious parents…often grow up professing a religion without knowing why, or without ever having thought seriously about it. And then when the realities of grown-up life begin to press upon them, they often astound everyone by dropping all their religion, and plunging right into the world. And why? They had never thoroughly understood the sacrifices which Christianity entails. They had never been taught to “count the cost.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

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

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 724 Calories From Fat: 93 Total Fat: 10.6g Cholesterol: 71.4mg Sodium: 5647.8mg Potassium: 2393.5mg Carbohydrates: 102.2g Fiber: 40g Sugar: 2.7g Protein: 63.3g