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Sage Roasted Pork Tenderloins and Beans




Source of Recipe


Internet


List of Ingredients




1 lb. canned Great Northern beans, or canned navy beans
14 ounces artichoke hearts, rinsed and drained
1-3/4 cups canned diced tomatoes, undrained, with roasted garlic (optional)
1 tsp. lemon zest, or 2 tsp. lemon juice
2 tsp. dried sage leaves, divided
2 pork tenderloins, about 3/4 lb. to 1 lb. each
2 large cloves garlic, cut into slivers
2 tsp. olive oil


Recipe



Combine beans, artichoke hearts, tomatoes, lemon rind, and half the 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 salt, pepper and remaining sage. Place on top of bean mixture; drizzle with oil.

Roast at 420°F until pork is done and juices are clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.