• 1 lb. canned Great Northern beans, or canned navy beans
• 14 ounces artichoke hearts, rinsed and drained
• 1-3/4 cups canned diced tomatoes, undrained, with roasted garlic (optional)
• 1 tsp. lemon zest, or 2 tsp. lemon juice
• 2 tsp. dried sage leaves, divided
• 2 pork tenderloins, about 3/4 lb. to 1 lb. each
• 2 large cloves garlic, cut into slivers
• 2 tsp. olive oil

Combine beans, artichoke hearts, tomatoes, lemon rind, and half the sage; place in 13 x 9 inch baking pan.

Cut slits in tenderloins with sharp paring knife and insert slivers of garlic; sprinkle pork lightly with salt, pepper and remaining sage. Place on top of bean mixture; drizzle with oil.

Roast at 420°F until pork is done and juices are clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.

Courtesy: American Dry Bean Board

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 130, fat 2.3g, 15% calories from fat, cholesterol 9mg, protein 10.0g, carbohydrates 19.4g, fiber 6.9g, sugar 3.0g, sodium 112mg, diet points 1.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.7, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.4

  view detailed nutritional information