I discovered this recipe for pork tenderloin a few years ago and fell in love with it. The spinach and white beans are good with it, but over time, I ‘ve adapted the technique and the ingredients to my own taste. Here I’ve given you both the original, and my version using Swiss chard. Either way, it goes beautifully with the pork and makes a superb Italian-style fall dinner.
Honey-Mustard Pork with Spinach & Smashed White Beans
- 1 ¼ pounds pork tenderloin, trimmed
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 lb. mature spinach, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons chopped fresh sage
- ¼ teaspoon crushed red pepper
- 2 (15 ounce) cans low-sodium cannellini beans, rinsed
- ¾ cup low-sodium chicken broth, divided
- 3 tablespoons honey
- 2 tablespoons whole-grain mustard
- Preheat oven to 425 degrees F.
- Season pork with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork and cook, turning often, until browned on all sides, 3 to 5 minutes total. Transfer the pan to the oven. Roast until an instant-read thermometer inserted in the center registers 145 degrees F, 12 to 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add spinach and 1/8 teaspoon salt; cook, stirring, until wilted, 2 to 3 minutes. Transfer to a bowl; cover to keep warm.
- Heat the remaining 1 tablespoon oil in the pot over medium heat. Add garlic, sage and crushed red pepper; cook for 30 seconds. Add beans, 1/2 cup broth and the remaining 1/8 teaspoon salt. Mash with a potato masher until almost smooth. Reduce heat and cook, stirring often, until hot, about 5 minutes. Remove from heat and cover.
- Transfer the pork to a clean cutting board and let rest for 5 minutes. Add honey, mustard and the remaining 1/4 cup broth to the pan (the handle will be hot). Bring to a boil over medium-high heat, scraping up any browned bits. Reduce heat and simmer until thickened slightly, 1 to 2 minutes.
- Slice the pork. Serve with the spinach, mashed beans and sauce. Makes 4 servings.
Swiss Chard with Garlicky Beans
Jinny’s own recipe
- 2 tablespoons Olive oil
- 3-4 cloves chopped garlic
- 2 tablespoons crumbled bacon (optional)
- 1 can cannellini beans, drained & rinsed
- 1 bunch Swiss chard
- 1-2 pinches dried red pepper flakes
- a few splashes chicken or vegetable stock
- a few drizzles extra virgin olive oil
- salt and freshly ground pepper
- Sauté bacon and garlic in olive oil until softened.
- Stir in cannellini beans and warm through, mashing gently with the back of the spoon.
- Season with salt and freshly ground pepper.
- Add a couple pinches of dried red pepper flakes.
- Toss in chopped chard and stir, cook until wilted but remaining some crunch and texture.
- Splash in a bit (roughly one half-cup) of stock to moisten, let reduce.
- Correct seasoning + Plate drizzling over extra virgin olive oil. Makes 4 servings
This is one of my Italian family favorites. A nice steak or marinated chicken would stand in nicely for the pork. A lovely panzanella salad would go nicely to round out the meal.