Pork With Garlicky Bean Mash Recipes
HONEY-MUSTARD PORK WITH SPINACH & SMASHED WHITE BEANS
Drizzle the quick honey-mustard pan sauce over the pork and beans in this 30-minute dinner for a comforting, healthy weeknight meal.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Pork Tenderloin Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Season pork with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork and cook, turning often, until browned on all sides, 3 to 5 minutes total. Transfer the pan to the oven. Roast until an instant-read thermometer inserted in the center registers 145 degrees F, 12 to 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add spinach and 1/8 teaspoon salt; cook, stirring, until wilted, 2 to 3 minutes. Transfer to a bowl; cover to keep warm.
- Heat the remaining 1 tablespoon oil in the pot over medium heat. Add garlic, sage and crushed red pepper; cook for 30 seconds. Add beans, 1/2 cup broth and the remaining 1/8 teaspoon salt. Mash with a potato masher until almost smooth. Reduce heat and cook, stirring often, until hot, about 5 minutes. Remove from heat and cover.
- Transfer the pork to a clean cutting board and let rest for 5 minutes. Add honey, mustard and the remaining 1/4 cup broth to the pan (the handle will be hot). Bring to a boil over medium-high heat, scraping up any browned bits. Reduce heat and simmer until thickened slightly, 1 to 2 minutes.
- Slice the pork. Serve with the spinach, mashed beans and sauce.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 43.9 g, Cholesterol 92.1 mg, Fat 16.6 g, Fiber 10.2 g, Protein 43 g, SaturatedFat 2.6 g, Sodium 727.1 mg, Sugar 15 g
PORK AND BEANS WITH GARLIC AND GREENS
Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew. This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
Provided by John Willoughby
Categories project, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Drain and rinse the soaked beans, then heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
- Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
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