Pork tenderloin is a great choice for weeknight meals because it’s ready in less than thirty minutes. Here it’s seasoned with thyme, rosemary and fennel seeds for maximum taste.
PORK
1 pork tenderloin (1-1/4 to 1-1/2 lbs.)
1 teaspoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon fennel seeds
1/2 teaspoon freshly ground pepper
WHITE BEANS
1 teaspoon extra-virgin olive oil
1 tablespoon chopped garlic
1 can (28 oz.) plum tomatoes in juice, chopped
1/2 teaspoon rosemary
2 cans (15 ounce each) cannellini beans, drained and rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 bunches (2-1/2 lbs.) or 3 bags (10 ounce each) fresh spinach, trimmed
2 tablespoons water
1/4 teaspoon salt
Fresh rosemary sprigs, for garnish
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 cup. Rub mixture over all sides of pork. Roast pork 10 minutes; turn and roast 10 to 15 minutes more until meat thermometer inserted in center of tenderloin registers 155F. Transfer pork to cutting board; cover loosely with foil and let stand 5 minutes.
Make white beans:
Meanwhile, heat oil in medium saucepan over medium heat. Add garlic and cook 1 minute. Add tomatoes and rosemary; bring to boil. Reduce heat to medium-low; stir in beans, salt and pepper and simmer 15 to 20 minutes, until mixture thickens slightly.
Heat 12-inch skillet over high heat. Add spinach, water and salt; cook, stirring, until spinach wilts, 3 to 5 minutes.
Slice pork and divide slices among 6 serving plates. Divide and spoon beans and spinach onto each plate. Garnish with rosemary sprigs, if desired.
Makes 6 servings.