Recipe - Pork Tenderloin With White Beans And Spinach

FOR PORK
1 Pork tenderloin; (1 One fourth to 1
One half lbs.)
1 teaspoon Extravirgin olive oil
1 teaspoon Salt
1 teaspoon Rosemary
One half teaspoon Thyme
One half teaspoon Fennel seeds
One half teaspoon Freshly ground black pepper

FOR THE BEANS
1 teaspoon Extravirgin olive oil
1 tablespoon Chopped garlic
1 cn (28 oz.) plum tomatoes in
juice; chopped
One half teaspoon Rosemary
2 cn (15 or 19 oz) cannellini
beans; drained and rinsed
One half teaspoon Salt
3 bn Or 3 bags; (10 oz. each)
fresh spinach, trimmed
2 tablespoon Water
One fourth teaspoon Salt
Fresh rosemary sprigs for
garnish; if desired

This came from LHJ RecipEMail. I get some good recipes from them. And I'm
not a big fan of beans. There are 4 of us and this is supposed to serve 6.
Rather than tenderloin, I used half of a pork loin roast.

Make pork: Heat oven to 450F. Brush all sides of pork with oil. Place in
center of a jellyroll pan. Combine salt, rosemary, thyme, fennel seeds and
pepper in a cup. Rub mixture all over pork. Roast pork 10 minutes; turn and
roast 1015 minutes more until meat themometer registers 155F when inserted
in center. Transfer to cutting board, cover loosely with foil.

Make beans: Meanwhile, heat oil in medium saucepan over medium heat. Add
garlic and cook 1 minute. Add tomatoes and rosemary; bring to a boil.
Reduce heat to mediumlow; stir in beans, salt and pepper and simmer 1520
minutes, until mixture thickens slightly.

Heat water and salt in a 12" skillet over high heat. Add spinach; cook,
stirring until spinach wilts, 35 minutes. Drain.

Slice pork and divide among serving plates. Divide spinach and spoon beans
over spinach on each plate. Garnish with fresh rosemary, if desired.

Makes 6