Pork Tenderloin And Cannellini Beans

• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon fennel seeds, lightly crushed
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 (1-pound) pork tenderloin, trimmed
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 4 large garlic cloves, thinly sliced
• 1 cup chopped tomato
• 1 teaspoon chopped fresh sage
• 1 cup unsalted chicken stock (such as Swanson)
• 1/4 teaspoon crushed red pepper
• 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 425u0b0.
2. Combine rosemary, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub spice mixture evenly over pork.
3. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork; cook 9 minutes, browning on all sides. Remove pork from pan. Add onion and garlic; saute 2 minutes. Add tomato and sage; cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, chicken stock, red pepper, and cannellini beans, and bring to a boil. Return pork to pan, and place pan in oven. Bake at 425u0b0 for 12 minutes or until a thermometer registers 140u0b0.
4. Place pork on a cutting board; let stand 5 minutes. Heat pan over medium heat; cook bean mixture 2 minutes or until slightly thickened. Sprinkle with parsley. Thinly slice pork; serve with bean mixture.
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rosemary, fennel seeds, kosher salt, freshly ground black pepper, pork tenderloin, olive oil, onion, garlic, tomato, fresh sage, chicken, red pepper, beans, flatleaf

Taken from www.myrecipes.com/recipe/pork-tenderloin-cannellini-bea (may not work)