Italian Pork Tenderloin and White Bean Ragù

Name: Italian Pork Tenderloin and White Bean Ragù
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pound pork tenderloin (cut into 1/2-inch medallions); 1 tablespoon olive oil (extra virgin); 1 yellow onion (medium, diced); 4 clove garlic (minced); 1 teaspoon sweet paprika; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 can crushed tomatoes; 2 can cannellini beans (rinsed and drained); 1 cup chicken broth (low-sodium); 4 cup baby spinach (fresh)

Tender medallions of pork simmered in a savory tomato and herb sauce with creamy cannellini beans and fresh baby spinach.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $3.62/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein
High-Fiber

Ingredients

1.5 pound pork tenderloin (cut into 1/2-inch medallions)
1 tablespoon olive oil (extra virgin)
1 yellow onion (medium, diced)
4 clove garlic (minced)
1 teaspoon sweet paprika
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 can crushed tomatoes
2 can cannellini beans (rinsed and drained)
1 cup chicken broth (low-sodium)
4 cup baby spinach (fresh)

Instructions

Season the pork medallions evenly with sweet paprika, dried oregano, salt, and black pepper.
Heat olive oil in a large deep skillet over medium-high heat. Add the pork medallions in a single layer and sear for 2 to 3 minutes per side until lightly browned. Transfer the pork to a plate.
In the same skillet, add the diced yellow onion and minced garlic. Cook over medium heat for 3 minutes until softened and fragrant.
Stir in the crushed tomatoes, rinsed cannellini beans, and chicken broth. Bring the mixture to a gentle simmer for 5 minutes to let the flavors meld.
Return the pork medallions and any resting juices back to the skillet. Simmer for 4 to 5 minutes until the pork reaches an internal temperature of 145°F.
Remove the skillet from heat, stir in the baby spinach until just wilted, and serve warm.

Notes

Store leftover portions in airtight containers in the refrigerator for up to 4 days. Reheat gently over medium-low heat with a splash of water or broth.

Nutrition (per serving)

Calories: 480
Protein: 49.8 g
Carbohydrates: 45.6 g
Fat: 9.6 g
Fiber: 16.8 g
Sodium: 1354 mg
Saturated Fat: 2.8 g
Sugar: 9.2 g
Cholesterol: 113 mg