I originally posted this recipe two years ago, just a few months after I started my blog. Probably about 80% of you weren’t reading back then, so you’ve probably never even noticed it deep in the archives. I couldn’t bear to let it sit idle at the bottom of the pile because it’s a favorite dish in our household, and one I make quite often once the weather turns cooler. In fact, I just made it a few days ago.

On the weekend, I could spend hours on my feet at the stove and be happy. Creating meals with a plethora of ingredients is a joy. But with that said, my weekend cooking is drastically different than weeknight cooking. As much as I would love to create complicated meals every night of the week, that’s not realistic. At all. More often than not, by the time I’m done with work, I have about an hour (or less) to put together dinner and still get to bed at a decent hour.

I have a feeling that most of you lead a similar life. That’s why I’m sharing this simple, yet flavorful, rustic dish with you. You would never know by the taste that it’s so easy to put together. And even better, not only is it super healthy, it’s also a whole meal in one pan, so there’s very little to clean up!

This is also a perfect dish for a dinner party, which I know from personal experience. It makes a great presentation when piled up on a big platter, and your guests will think you’ve slaved for hours instead of just cracking open a few cans!

(side note: When it comes to photographing meat, my skills are lacking. I wish that the photo did this dish justice, because it really does look better in person than it does here!)

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Sage Roasted Pork Tenderloin with Beans & Artichokes

Makes 8 servings. Adapted from allrecipes.com.

Ingredients:

2 (15 oz) cans Great Northern Beans, drained
2 (14 oz) cans quartered artichoke hearts, drained
2 (14.5 oz) can Italian-style diced tomatoes, drained
2 tsp powdered sage, divided
2 (1 lb) whole pork tenderloins
2 cloves garlic, cut into slivers
sea salt to taste
ground black pepper to taste
2 tsp olive oil or olive oil spray*

Directions:

Preheat oven to 425 degrees. Combine beans, artichoke hearts, tomatoes, and 1 teaspoon sage in a 9x13 inch baking dish. Cut slits in tenderloins with sharp paring knife and insert slivers of garlic; sprinkle pork with salt, pepper, and remaining 1 teaspoon sage. Place on top of bean mixture; brush or spray with olive oil*. Roast at 425 until pork is done and juices run clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans. Salt and Pepper to taste.

*As I’ve mentioned before, I often use an oil mister like this one when cooking, as it’s easier to spread the olive oil on more evenly than by brushing on. So for future reference, when I say “spray with olive oil” in a recipe, I’m referring to using the mister.

10 Responses to “Sage Roasted Pork Tenderloin with Beans & Artichokes”

  1. 1

    Cassie @ Bake Your Day — September 22, 2011 @ 8:18 am

    I definitely relate. I do my “fancy” cooking on the weekends and leave the weeknights to simple delicious meals. I love sage with pork. The flavors go together so well, sounds delicious and looks beautiful!

  2. 2

    Vivek — September 22, 2011 @ 9:09 am

    Hey! I think that picture looks pretty good! It’s like an updated version of “pork and beans”.

    Ever tried searing the pork beforehand?

    • Beth replied: — September 22nd, 2011 @ 9:12 am

      funny, my original post 2 years ago was called “pork and beans”! That’s what we call it around the house ;-)

      I sear the pork for other recipes, but haven’t for this one since it’s my quick, throw it in one pan dish.

  3. 3

    Christina — September 22, 2011 @ 9:44 am

    Looks like another winner! In addition to all of the other resources I use to find tasty meals for the week, I’ve already found a few on your blog that are quickly becoming staples at our house. Thanks and keep it up!

  4. 4

    Shannon — September 22, 2011 @ 10:12 am

    I think it looks wonderful. I love roasted pork tenderloin and I desperately need quick & easy weeknight meals. Can’t wait to try!

  5. 5

    Susan in the Boonies — September 22, 2011 @ 2:52 pm

    Sounds like a winner of a recipe on several levels! Thanks for sharing it!

  6. 6

    Ally Garner — September 23, 2011 @ 7:03 pm

    I think your picture looks fantastic Beth. It certainly grabbed my attention. I roast a pork loin every couple of weeks, but it’s the same old dry rub & roasted veggies on the side. I love the side of beans, tomatoes & artichokes in yours. And I still have some sage in my veggie garden. I think i might try substituting some fresh minced sage for the dried sage and see how it works. It looks divine – thanks for sharing the recipe.

    • Beth replied: — September 23rd, 2011 @ 7:41 pm

      Thanks Ally! It’s a delicious, comforting dish, so give it a try!

  7. 7

    Lindsay — September 23, 2011 @ 7:19 pm

    YUM! This looks healthy, and tasty!! Something I try and strive for when cooking:) Thanks for sharing this again!

  8. 8

    Cara @ CGC — September 26, 2011 @ 4:04 pm

    Thanks for pulling out an old treasure of yours and sharing again ~ I was just recently thinking there are some recipes that are just too good not to share twice!

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