Pork and Beans
step-by-step directions

Carla Hall's Pork Tenderloin with Three Bean Salad

  • For the Bean Salad:
  • 1 Red Onion (small dice)
  • 2 Garlic cloves (minced)
  • 2 ribs Celery (small dice)
  • 2 tablespoons Olive Oil
  • 1 14- ounce can Small Red Kidney Beans (drained and rinsed)
  • 1 14- ounce can Black Beans (drained and rinsed)
  • 1 14- ounce can Garbanzo Beans (drained and rinsed)
  • 1/4 cup Pistou
  • Chili Oil (to finish)

For the Pork Tenderloin:

  • Olive Oil
  • 1 1- pound Pork Tenderloin (cut into 1-inch thick slices)
  • Salt and Freshly Ground Pepper

For the Pistou:

  • 1 bunch Parsley
  • 1/2 cup Extra Virgin Olive Oil
  • 1 Garlic clove (finely minced)
  • Salt and Freshly Ground Pepper
  • zest of 1 Lemon
step-by-step directions
  • For the Bean Salad: In a large sauté pan, heat a few tablespoons of olive oil. Toss in onion, half of the celery and season with salt. Sauté until just soft. Add the garlic and remaining celery - cooking until fragrant. Stir in beans to warm through. Remove from heat and transfer to a bowl. Add the pistou and toss everything to coat. Season to taste with salt and freshly ground pepper.
  • For the Pork Tenderloin: Meanwhile, heat another saute pan over medium high heat with a few tablespoons of olive oil. Season the pork generously with salt and freshly ground pepper. Sear the pork deeply on both sides. Serve with the bean salad. Garnish with chili oil.
  • For the Pistou: For the pistou, combine ingredients in food processor and pulse until slightly chunky. Season with salt and pepper to taste.
Similar categories: Dinner Courses & Meals
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