Speedy Pork Cassoulet

• 34 lb pork tenderloin (trimmed)
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon olive oil
• 1 white onion (medium, chopped)
• 3 garlic cloves (chopped)
• 2 (19 ounce) cans white beans (kidney or navy, drained and rinsed)
• 34 cup chicken broth
• 34 teaspoon rosemary (crushed)
• 34 teaspoon thyme

1. Cut pork into 3/4 inch cubes.
2. Sprinkle with salt and pepper.
3. Heat oil in a large Dutch ovem over medium high heat.
4. Add pork; saute 5 minutes or until browned.
5. Add onion and garlic; saute 5 minutes.
6. Stir in beans and spices, and bring to a boil.
7. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

pork tenderloin, salt, pepper, olive oil, white onion, garlic, white beans, chicken broth, rosemary, thyme

Taken from www.food.com/recipe/speedy-pork-cassoulet-134512 (may not work)