Fennel-Crusted Pork with White Beans
By America's Test KitchenPublished on February 21, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed2 tablespoons fennel seeds Salt and pepper ¼ cup extra-virgin olive oil, plus extra for drizzling4 garlic cloves, minced2 (15-ounce) cans cannellini beans, rinsed1 cup chicken broth 8 ounces cherry tomatoes, halved2 ounces Parmesan cheese, grated (1 cup)2 tablespoons chopped fresh basil
Before You Begin
We recommend California Olive Ranch Everyday Extra Virgin Olive Oil.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle pork with fennel seeds and season with salt and pepper, pressing to adhere. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until browned on all sides, 5 to 7 minutes; transfer to rimmed baking sheet. Roast until pork registers 140 degrees, 14 to 18 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, add 1 tablespoon oil and garlic to now-empty skillet and cook over medium-low heat until fragrant, about 30 seconds. Increase heat to medium; add beans, broth, ¼ teaspoon salt, and 1/4 teaspoon pepper; and cook until slightly thickened, 5 to 7 minutes. Add tomatoes, Parmesan, and remaining 2 tablespoons oil and cook until creamy, about 2 minutes.
- Transfer beans to shallow platter and drizzle with extra oil. Slice pork and place over beans. Sprinkle with basil and serve.
Time
30 minutesYield
Serves 4Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
2 tablespoons fennel seeds
Salt and pepper
¼ cup extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
8 ounces cherry tomatoes, halved
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons chopped fresh basil
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
2 tablespoons fennel seeds
Salt and pepper
¼ cup extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
8 ounces cherry tomatoes, halved
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons chopped fresh basil
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
2 tablespoons fennel seeds
Salt and pepper
¼ cup extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
8 ounces cherry tomatoes, halved
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons chopped fresh basil
Why This Recipe Works
Parmesan and full-bodied extra-virgin olive oil make these beans rich and creamy.
Before You Begin
We recommend California Olive Ranch Everyday Extra Virgin Olive Oil.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle pork with fennel seeds and season with salt and pepper, pressing to adhere. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until browned on all sides, 5 to 7 minutes; transfer to rimmed baking sheet. Roast until pork registers 140 degrees, 14 to 18 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, add 1 tablespoon oil and garlic to now-empty skillet and cook over medium-low heat until fragrant, about 30 seconds. Increase heat to medium; add beans, broth, ¼ teaspoon salt, and 1/4 teaspoon pepper; and cook until slightly thickened, 5 to 7 minutes. Add tomatoes, Parmesan, and remaining 2 tablespoons oil and cook until creamy, about 2 minutes.
- Transfer beans to shallow platter and drizzle with extra oil. Slice pork and place over beans. Sprinkle with basil and serve.
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