Rosemary Pork Tenderloin With Warm Bean Salad

• 1 15 ounce can Great Northern beans, rinsed well and drained
• 1 14 ounce can artichoke hearts, rinsed well and drained
• 2 cups diced fresh tomatoes
• 1 teaspoon fresh rosemary leaves, plus 1/2 teaspoon finely chopped rosemary
• 1 teaspoon minced garlic
• 2 pork tenderloins, about 1 lb. each trimmed
• 2 teaspoons olive oil
• 1 teaspoon freshly cracked black pepper

1. Preheat oven to 425u0b0F.
2. Combine beans, artichoke hearts, tomatoes, vinegar and rosemary leaves; place in an even layer in a lightly-greased 13 x 9 inch baking dish.
3. Rub pork with oil and sprinkle pepper and chopped rosemary. Place tenderloins on bean mixture but make sure they're not touching.
4. Roast 30 to 35 minutes or until pork reaches 145u0b0F. Remove pork from dish and let rest at least 10 minutes before slicing. Place bean mixture on a large serving platter and top with sliced pork.

beans, hearts, tomatoes, rosemary, garlic, pork tenderloins, olive oil, freshly cracked black pepper

Taken from food52.com/recipes/33710-rosemary-pork-tenderloin-with-warm-bean-salad (may not work)