Name: Pork Tenderloin with White Beans And Spinach
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

Some believers are very surprised when they are called to suffer. They thought they would do some great thing for God, but all God permits them to do is to suffer. Just suppose you could speak with those who have gone to be with the Lord; everyone has a different story, yet everyone has a tale of suffering. One was persecuted by family and friends...another was inflicted with pain and disease, neglected by the world...another was bereaved of children...another had all these afflictions. But you will notice that though the water was deep, they all have reached the other side. Not one of them blames God for the road He led them; “Salvation” is their only cry. Are there any of you, dear children, murmuring at your lot? Do not sin against God. This is the way God leads all His redeemed ones.

Robert Murray McCheyne

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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