Rigatoni With Pork And Beans

• 12 oz rigatoni
• 2 tbsp plus 1 tsp oil
• 2 None onions, finely diced
• 1 clove garlic, finely diced
• 1 tbsp tomato paste
• 1/2 cup vegetable stock
• 2 cans (14 oz each) baked beans in tomato sauce
• 1 lb pork tenderloin, cut into 3/4 inch thick slices
• 2 oz baby spinach, plus additional leaves for garnish

1. Cook rigatoni in boiling salted water according to the package directions. Drain.
2. Meanwhile, heat 1 tsp of oil in a medium saucepan on medium heat. Add onion and garlic and saute for 1-2 mins. Add tomato paste and saute for 30 seconds. Add stock and baked beans and cook for 2 mins.
3. Heat remaining 2 tbsp oil in a large skillet on medium-high heat. Add pork and cook for 2-3 mins per side. Add the sauce. Cook 2 mins or until pork is cooked through. Add spinach and season to taste. Serve the pasta and sauce in deep plates or bowls. Garnish with spinach leaves.

rigatoni, oil, onions, clove garlic, tomato, vegetable stock, beans, pork tenderloin, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/22881 (may not work)