french

Pork Tenderloin Medallions with Rosemary White Bean Mash

Name: Pork Tenderloin Medallions with Rosemary White Bean Mash
Yield: 1 serving
Cuisine: french
Ingredients: 172 g pork tenderloin, cut into medallions; 189 g cooked white beans, drained and rinsed; 9 g olive oil; 12 g butter; 69 g chicken stock, low sodium; 5 g garlic, minced; 3 g fresh rosemary, chopped; 2 g salt; 0.86 g black pepper, ground

This simmered dish pairs pork tenderloin, cut into medallions with cooked white beans, drained and rinsed, fresh rosemary, chopped and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

51 g Carbohydrates

28 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

172g pork tenderloin, cut into medallions 205 kcal
189g cooked white beans, drained and rinsed 263 kcal
9g olive oil 80 kcal
12g butter 86 kcal
69g chicken stock, low sodium 4 kcal
5g garlic, minced 7 kcal
3g fresh rosemary, chopped 8 kcal
2g salt 0 kcal
1g black pepper, ground 2 kcal

Cooking instructions

pork tenderloinfresh rosemarysaltblack pepper
Pat pork dry and season with salt, black pepper, and chopped rosemary.
pork tenderloinolive oil
Heat olive oil in a skillet over medium-high heat. Sear pork medallions 2-3 minutes per side until browned; transfer to a plate to rest.
garlic
Lower heat to medium. In the same skillet, add minced garlic and cook 20-30 seconds until fragrant.
cooked white beanschicken stock
Add cooked white beans and chicken stock. Simmer 2-3 minutes, then mash roughly with a spoon until creamy but still a bit chunky.
butterchicken stocksaltblack pepper
Stir in butter and taste for salt and pepper. Add a splash more stock if you want a looser mash.
pork tenderloincooked white beansfresh rosemary
Slice the pork and serve over the rosemary bean mash, spooning any resting juices on top.