Sage Roasted Pork Tenderloin with Beans & Artichokes

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!)

Sage Roasted Pork Tenderloin with Beans & Artichokes

Makes 8 servings. Adapted from


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*


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.