Roasted Pork Tenderloin with White Bean Pancetta Ragu
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 ounces pancetta, diced
- 1/2 onion, diced
- 3 cloves garlic, chopped
- 4 cups cooked white beans
- 1 teaspoon fresh rosemary, chopped
- 2 teaspoon fresh thyme, chopped
- 2 cups chicken stock
- Salt and black pepper
- 3 pounds pork tenderloin
- Salt and black pepper
- 1 tablespoon extra virgin olive oil
Directions
Pre-heat oven 375º
Heat a large sauté pan with olive oil, add the pancetta and cook just until crispy. Remove the pancetta from the oil and drain on paper towels, reserve. Add the onions and cook just until they start to brown, about 3 minutes. Add the garlic and sauté about 1 minute. Add beans, herbs, and stock and bring to a boil. Turn to low and simmer while you prepare the pork.
To prepare the pork, season well with salt and black pepper; heat a large oven proof sauté pan with olive oil until smoking hot. Add the pork and sear well on all sides, about 5 minutes. Place in the oven and cook until medium done, about a 140º internal temperature, around 8 minutes depending on the thickness of the pork. Remove from the oven and allow to rest, about 3 minutes.
Slice, place ragu in bowls and top with pork.
Feeds
Facebook Fan Page
Follow Us on Twitter
Foursquare Travel Tips
I had trouble finding how to get to the recipe. But once I figuered out the entire recipe then I could make it and the family enjoyed it.
Posted by Mary on September 3rd, 2009Rather than put the pork in a pan in the oven, I would put it on the charcoal grill.
Posted by John Tilley on September 3rd, 2009I’d like to see nutritional info…cal., fat, fiber, etc. Looks yummy tho’!
Posted by Mary on September 8th, 2009Hi Mary,
Unfortunately, we do not have nutritional information for our recipes. You may be able to piece together a semi-accurate idea of information based on the labels of the ingredients you use.
Thanks for stopping by!
- Rhiannon, Travel Oregon
Posted by traveloregon on September 9th, 2009