Closeup of the finished meal in a while bowl.

Tuscan Pork and Beans

Name: Tuscan Pork and Beans Recipe
Prep time: 10 h
Cook time: 40 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 1 lb Pork Tenderloin; 6 cloves Roasted Garlic, mashed; 2 tsp Chopped Fresh Rosemary, divided; 1 tsp Lemon-pepper Seasoning, divided; 1/2 tsp Salt; 1/2 tsp Ground Cinnamon; Olive Oil Cooking Spray; 2 lg (1/3 lb ea) Portabella Mushrooms, sliced; 3 tbps Water, divided; 2 cup Canned Cannellini Beans, drained; 3 tbsp Tomato Paste; 12 oz Ready-to-use Polenta Roll, sliced 1/3-inch thick; 2 tsp Extra-virgin Olive Oil; 1/4 cup Chopped Italian Parsley Leaves, garnish; Additional Items:; Small Bowl; Instant-read Thermometer; Heavy Nonstick Sauce Pan

Makes: 4 servings
Prep Time: 30 minutes - Overnight
Cook Time: 30 - 40 minutes

Ingredients:

Pork Tenderloin
Roasted Garlic, mashed
Chopped Fresh Rosemary, divided
Lemon-pepper Seasoning, divided
Salt
Ground Cinnamon
Portabella Mushrooms, sliced
Water, divided
Canned Cannellini Beans, drained
Tomato Paste
Ready-to-use Polenta Roll, sliced 1/3-inch thick
Extra-virgin Olive Oil
Chopped Italian Parsley Leaves, garnish
Olive Oil Cooking Spray

Additional Items:

• Small Bowl
• Instant-read Thermometer
• Heavy Nonstick Sauce Pan

Directions:

Preheat grill to medium-high heat.
In a small bowl, combine 1/3 mashed garlic with 1 tsp rosemary, 1/2 tsp lemon-pepper, salt and cinnamon.
Rub seasonings onto pork.
Spray pork with olive oil; place on grill.
Grill 8-9 minutes on each side, or until internal temperture is 155™.
While pork is cooking, spray a heavy nonstick sauce pan with olive oil and place over medium-high heat.
Add mushrooms and 1 tbsp water; sauté 2 minutes or until mushroom are softened.
Stir in beans, remaining garlic, 1 tsp rosemary, 1/2 tsp lemon-pepper, 2 tbsp water and tomato paste.
When pork reaches 155™, remove from grill and cut into rough bite-size pieces.
Add pork pieces to beans and stir.
Reduce heat to low; simmer 3 - 5 minutes.
While pork and beans are simmering, spray polenta slices on both sides with olive oil.
Place on grill and cook, turning once, until hot.
Place 2 or 3 polenta slices on each plate.
Top each plate with 1/4 of the pork and beans.
Garnish with parsley, if desired.
Drizzle with 1/2 tsp olive oil over each portion.