Recipe: Sage Roasted Pork Tenderloin with Beans and Artichoke Hearts

SAGE ROASTED PORK TENDERLOIN WITH BEANS

2 cans (15 ounces each) Great Northern, rinsed, drained (or Navy beans or 3 cups cooked dry-packaged Great Northern or Navy beans)*
1 (14 ounce) can artichoke hearts, rinsed, drained, quartered
1 (14 1/2 ounce) can diced tomatoes with roasted garlic, undrained
1 teaspoon grated lemon rind or 2 teaspoons lemon juice
2 teaspoons dried sage leaves, divided
2 pork tenderloins (12 to 16 ounces each)
2 large cloves garlic, cut into slivers
Pepper, to taste
2 teaspoons olive oil

Combine beans, artichoke hearts, tomatoes, lemon rind, and 1 teaspoon sage; place in 13 x 9-inch baking pan.

Cut slits in tenderloins with sharp paring knife and insert slivers of garlic; sprinkle pork lightly with pepper and remaining 1 teaspoon sage. Place on top of bean mixture; drizzle with oil.

Roast at 425 degree F. until pork is done and juices run clear, 35 to 40 minutes.

Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.

*Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 to 8 servings

Nutrient Information - Per serving: Calories 268; Fat 6g; % Calories from Fat 17; Calcium 70mg; Carbohydrate 27g; Folate 124mcg; Sodium 830mg; Protein 32g; Dietary Fiber 7g; Cholesterol 66mg

Source: U.S. Dry Bean Council