Pork Fillets with Beans

INGREDIENTS

2    tablespoons olive oil

8    pork fillets ½ inch thick*

1    medium white onion, chopped (1 cup+)

4    cloves garlic, mince

1    can (15 ounces) diced tomatoes with juice 

½   teaspoon ground dried rosemary

½   teaspoon ground fennel seeds

½   teaspoon dried sage

1    pinch crushed red pepper flakes

1    can (15 ounces) cannellini beans, rinsed, drained

METHOD
Add the olive oil to a large skillet or Dutch oven over medium-high heat and swirl to coat. When heated, add the fillets and  brown on both sides, about 4 to 5 minutes per batch. Remove the fillets and set aside. Add the onions and cook for 4 to 5 minutes until they become translucent. Add the garlic and cook for 1 minute, stirring. .

Add the tomatoes, rosemary, fennel, sage and pepper flakes, stirring to combine. Cook for 4 to 5 minutes and add the beans, mixing them in, and  cook for 3 to 4 minutes. Add the pork fillets to the skillet, working them into the beans and sauce so the are covered. Cook this for 8 to10 minutes to thoroughly cook the pork, turning over once.

Remove from the heat and serve each guest with two fillets and a scoop of the bean mixture.

*NOTE: Have your butcher cut these for you from a pork loin roast or do it yourself by partially freezing the pork roast first.

Based on a recipe in Cooking Light magazine.