Honey-Mustard Pork with Spinach & Smashed White Beans
recipe by Breana Lai Killeen, M.P.H., RD at Eating Well
Ingredients:
- 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
Directions:
- 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
Ingredients:
- 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
Directions:
- 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.
