Tuscan Pork and Beans

By March 28, 2018 June 6th, 2018 Pork, Pork Entrees, Recipes
Tuscan Pork and Beans

Makes: 4 servings
Prep Time: 30 minutes – overnight
Cook Time: 30 minutes


1 lb pork tenderloin
6 cloves roasted garlic, mashed
2 t chopped fresh rosemary, divided
1 t lemon-pepper seasoning, divided
1/2 t salt
1/2 t ground cinnamon
Olive oil cooking spray
2 large portabella mushrooms, sliced (about 1/3 pound)
3 T water, divided
2 c canned cannellini beans, drained
3 T tomato paste
12 oz ready-to-use polenta roll, sliced 1/3-inch thick
2 t extra-virgin olive oil
1/4 c chopped Italian parsley leaves, garnish


  1. Preheat grill to medium-high heat.
  2. Combine about 1/3 mashed garlic with 1 teaspoon rosemary, 1/2 t lemon-pepper, salt and cinnamon.
  3. Rub seasonings onto pork.
  4. Spray pork with olive oil; place on grill.
  5. Grill 8-9 minutes on each side, or until internal temperture is 155 degrees F.
  6. While pork is cooking, spray a heavy nonstick sauce pan with olive oil and place over medium-high heat.
  7. Add mushrooms and 1 tablespoon water; saute 2 minutes or until mushroom are softened.
  8. Stir in beans, remaining garlic, 1 t rosemary, 1/2 t lemon-pepper, 2 T water and tomato paste.
  9. When pork reaches 155ºF., remove from grill and cut into rough bite-size pieces.
  10. Add pork pieces to beans and stir.
  11. Reduce heat to low; simmer 3-5 minutes.
  12. While pork and beans are simmering, spray polenta slices on both sides with olive oil.
  13. Place on grill and cook, turning once, until hot.
  14. Place 2 or 3 polenta slices on each plate.
  15. Top each plate with 1/4 of the pork and beans.
  16. Garnish with parsley, if desired.
  17. Drizzle with 1/2 t olive oil over each portion.

Recipe courtesy of National Pork Board.

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