One-Pan Pork Tenderloin with White Beans, Cabbage, and Tomatoes

There are plenty of vegetables in this fast dinner. If there are only two of you, you could eat the remaining beans and cabbage for lunch the next day and use the other servings of pork for sandwiches, tacos, a frittata, or salad. Add a splash of red wine to the saucepan when you’re reheating the beans (to keep them moist) and let them cook a few minutes to reduce the wine, tasting and seasoning just before serving. Want to double the dish? See notes. Inspired by a pork, roasted peppers, and chickpea dish by Chef Jamie Oliver. Many thanks!

Ingredients

1- pound pork tenderloin, give or take a couple of ounces
Kosher salt, fresh ground pepper, and crushed red pepper
1 teaspoon dried rosemary-rubbed between your fingers or 2 teaspoons fresh, minced
1 tablespoon olive oil
1 tablespoon fennel seeds
3 cups green cabbage, chopped into 1x2-inch pieces
2 15- ounce cans cannellini beans, drained – can sub Great Northern Beans
15- ounce can diced tomatoes with juice
½ cup white wine – can sub vegetable or chicken broth

Instructions

Dry the pork with a paper towel and season evenly all over with ½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, a pinch of crushed red pepper, and the rosemary. Pat the spices into the tenderloin.
Heat a large, deep and heavy skillet or sauté pan over high heat; add a tablespoon of olive oil and swirl around the pan. Add pork to hot pan and sear one side for 3 minutes; turn over and sear the other side for 2 minutes. Remove meat to a plate.
To the skillet or sauté pan, add the fennel and cabbage. Sprinkle with ¼ teaspoon each kosher salt and fresh ground pepper and a pinch of crushed red pepper. Cook, stirring for 2 minutes and then add the drained beans and the tomatoes with their juice. Bring to a boil. Taste and adjust seasonings if needed.
Push the vegetables to the sides of the pan and return the reserved pork tenderloin to the center, making sure the meat is touching the pan. If there are resting juices on the plate, drizzle them over the pork. Pour the wine evenly over the vegetables. Reduce the heat to low and cover, cooking 10-12 minutes or until pork is done to your liking, turning pork over midway through the cooking time. NOTE: FDA says 145 degrees F for pork with a three-minute rest. I like pork a little pink, but this meat will be tasty even if it’s cooked medium-well.
Remove the pork to a cutting board, let rest a few minutes. Taste the vegetables again and adjust the seasonings if needed. Slice the pork thinly. Divide the vegetables between the plates and top each with a few slices of pork. Serve hot

Notes

No fennel seeds? Sub caraways seeds. Option: You can skip the seeds and add two minced garlic cloves to the cabbage or a small diced onion to give the dish a pop.

This dish will easily double. Brown two pork tenderloins in a roasting pan, double the vegetables, cover with foil, and bake at 350 degrees F until the pork is done to your liking. Begin checking after 5 minutes (and after another 5...) depending on how long you cooked the pork on the stove top.