- Prep time
- 10 minutes PT10M
- Cook time
- 15–20 minutes PT20M
- 4–6 servings
This delicious, low-fat dish is simple and fast, yet elegant enough for date night!
- 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
- 1 sprig rosemary
- 1 clove garlic
- 1 teaspoon red chili flakes
- 2 pork tenderloins
- Salt and pepper, to taste
- 1 tablespoon oil
- 1 shallot, sliced
- 6 ounces baby spinach
Preheat oven to 400°F.
In a small sauce pan, add the beans, rosemary, garlic and chili flakes and cover with water. Bring to a boil, then turn heat down to a simmer. Allow to simmer for 10–15 minutes.
Meanwhile, season pork with salt and pepper. Heat a large, ovenproof skillet on medium-high heat. Coat the bottom of the pan with a thin layer of oil and sear the pork on all sides, 2–3 minutes per side. When tenderloins are golden brown, place the whole pan in the oven to cook. Start testing the internal temperature after 15 minutes. When the internal temperature reaches 140°F (this can take up to 20 minutes), remove from oven and allow to rest for 7–8 minutes before slicing.
Strain the white bean mixture, reserving the cooking liquid. Puree the strained beans, drizzling in about half of the cooking liquid, until the beans have the consistency of mashed potatoes. Season to taste with salt and pepper.
Place the same pan used for the pork on medium-low heat, add the shallot and cook until translucent. Add spinach and a tablespoon of water and sauté until wilted. Serve with the pork and white bean puree.
Techniques used in this recipe:
searsear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor. pureepuree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique.