INGREDIENTS

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.

A Message from our Provider:

“Trading in futures? What about yours in heaven?”