Pork tenderloin with sage and white beans

Name: Pork tenderloin with sage and white beans
Total time: 45 min
Cuisine: Italian
Ingredients: 2 pork tenderloins, about 350g each; 1 tbsp olive oil; 8 fresh sage leaves; 3 garlic cloves, sliced; 480g tinned cannellini beans, drained and rinsed; 150ml water; 1 lemon, juice; 200g baby spinach; 1 tsp black pepper

Lean pork fillet roasted until just blushing, served on creamy garlic and sage cannellini beans.

Time45 min
LevelEasy
Costabout £2.00 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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2pork tenderloinsabout 350g each
1 tbspolive oil
8fresh sage leaves
3garlic clovessliced
480 gtinned cannellini beansdrained and rinsed
150 mlwater
1lemonjuice
200 gbaby spinach
1 tspblack pepper

Method

1
Heat the oven to 200°C (180°C fan). Season the pork well with pepper.
2
Heat half the oil in an ovenproof frying pan. Brown the pork all over for 5 minutes.
5 min
3
Roast in the oven for 15 to 18 minutes, until the juices run clear. Rest on a board for 5 minutes.
16 min 40 s
4
While it rests, heat the remaining oil in the same pan. Fry the sage and garlic for 1 minute.
5
Add the beans and water. Simmer for 6 minutes, mashing a few beans to make it creamy.
6 min
6
Stir in the lemon juice and spinach until wilted. Slice the pork and serve on the beans.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.