Rosemary pork tenderloin with warm bean salad

Indulge in the exquisite flavors of rosemary-infused pork tenderloin paired with a comforting warm bean salad. A culinary masterpiece for your palate.

Ingredients:

• 1 430g can Great Northern beans, rinsed well and drained
• 1 400g can artichoke hearts, rinsed well and drained
• 2 cups diced fresh tomatoes
• 1 teaspoon fresh rosemary leaves, plus 1/2 teaspoon finely chopped rosemary
• 1 teaspoon minced garlic
• 2 pork tenderloins, about 1 lb. each trimmed
• 2 teaspoons olive oil
• 1 teaspoon freshly cracked black pepper

Instructions:

1. Preheat the oven to 220 °C.
2. Mix together beans, artichoke hearts, tomatoes, vinegar, and rosemary leaves; spread evenly in a lightly-oiled 13 x 9 inch baking dish.
3. Coat the pork with oil and season with pepper and chopped rosemary. Arrange the tenderloins over the bean mixture without overlapping.
4. Roast for 30 to 35 minutes or until the pork reaches an internal temperature of 60 °C. Take out the pork from the dish and allow it to rest for at least 10 minutes before cutting. Transfer the bean mixture to a large serving plate and place the sliced pork on top.

Summary:

• Calories: 2028 kcal
• Fat: 48 g
• Protein: 256 g
• Carbs: 145 g
• Potassium: 7691 mg
• Magnesium: 767 mg