Rosemary Crusted Pork Tenderloin with Roasted Tomatoes & White Beans

By á-47

Ingredients

• 1 Tbsp. chopped fresh rosemary (or 1 tea. dried)
• 1 clove garlic, chopped
• 1/4 tea. coarse salt
• 1/4 tea. black pepper
• 1 1/4 lb. pork tenderloin, patted dry
• 1 1/2 cups cherry or grape tomatoes
• 2 cans (15 oz. each) cannellini beans, rinsed and drained
• 1 Tbsp. pitted and coarsely chopped Kalamata olives
• 1 Tbsp. extra-virgin olive oil, divided

Preparation

Step 1

Preheat oven to 400 degrees.

Place the rosemary and garlic on a cutting board and finely chop them together. Place in a small bowl and mash the salt and pepper into the mixture with the back of a spoon. Spread the paste on the surface of the pork and let stand at room temperature for about 30 minutes.

Heat a large nonstick skillet over medium-high heat and coat with nonstick cooking spray. Add the pork and sear on all sides until lightly browned, about 20 seconds per side. Place it in a 9x13 baking pan and scatter the cherry tomatoes around it. Roast until the pork registeres 145 degrees on a meat thermometer, about 25 minutes.

Remove the pork to a cutting board and loosely cover with foil. Add the beans and olives to the baking dish with the roasted tomatoes. Drizzle with the oil and cover with foil. Roast until heated through, 8-10 minutes.

Cut the pork in diagonal slices (1/2"). Remove the beans from the oven and remove the foil. Arrange the pork slices down the center of the pan, overlapping them as needed.