R,S,C #8 Recipes

No submissions yesterday but for anyone who was wondering what could possibly be done with those three ingredients, here is an awesome looking recipe.

Pork Tenderloin with White Beans and Spinach

1 Pork tenderloin; (1 1/4 to 1 1/2 lbs.)
1 t Extra-virgin olive oil
1 t Salt
1 t Rosemary
½ t Thyme
½ t Freshly ground black pepper
1 t Extra-virgin olive oil
1 T Chopped garlic
1 can (28 oz.) plum tomatoes in juice; chopped
½ t rosemary
2 can (15 or 19 oz) cannellini beans; drained and rinsed
1/2 c green onions-white and green-sliced
½ t Salt
3 bunches Or 3 bags (10 oz. each) fresh spinach, trimmed
2 T Water
¼ t Salt

Fresh rosemary sprigs for garnish; if desired

Heat oven to 450F. Brush all sides of pork with oil.
Place in center of a jelly-roll pan.
Combine salt, rosemary, thyme and pepper in a cup.
Rub mixture all over pork.
Roast pork 10 minutes; turn and roast 10-15 minutes more
until meat thermometer registers 155F when inserted in center.
Transfer to cutting board, cover loosely with foil.
Meanwhile, heat oil in medium saucepan over medium heat.
Add garlic and cook 1 minute. Add tomatoes, green onion
and rosemary; bring to a boil.
Reduce heat to medium-low; stir in beans, salt and pepper
and simmer 15-20 minutes, until mixture thickens slightly.
Heat water and salt in a 12" skillet over high heat.
Add spinach; cook, stirring until spinach wilts, 3-5 minutes. Drain.
Slice pork and divide among serving plates.
Divide spinach and spoon beans over spinach on each plate.
Garnish with fresh rosemary and more sliced green onion if desired.

I personally would serve the pork medallions on top of the beans for a nicer looking presentation.