*Honey-Mustard Pork with Spinach and White Beans
Beeler's Pork Tenderloin, 1.25lb THUMBNAIL
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Jovial Organic Cannellini Beans, 13oz THUMBNAIL
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Organic Girl Family-size Baby Spinach, 10 oz. THUMBNAIL
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Organic Sage Bunch, ea. THUMBNAIL
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Pacific Organic Low Sodium Chicken Broth, 4pk-8oz. THUMBNAIL
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Wholesome Organic Honey Squeeze Bottle, 16oz. THUMBNAIL
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Woodstock Organic Dijon Mustard, 8 oz. THUMBNAIL
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Honey-Mustard Pork with Spinach and Mashed White Beans

  • 1 ¼ pounds pork tenderloin, trimmed
  • ½ TSP salt, divided
  • ½ TSP ground pepper
  • 3 TBS extra-virgin olive oil, divided
  • 10 oz. spinach, chopped
  • 2 cloves garlic, minced
  • 1 ½ TSP chopped fresh sage
  • ¼ TSP crushed red pepper
  • 2 15 oz cans cannellini beans, rinsed
  • ¾ cup chicken broth, divided
  • 3 TBS honey
  • 2 TBS whole-grain mustard.

  1. Preheat oven to 425°F.
  2. Season pork with ¼ 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°F, 12 to 15 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add spinach and ⅛ teaspoon salt; cook, stirring, until wilted, 2 to 3 minutes. Transfer to a bowl; cover to keep warm.
  4. 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, ½ cup broth and the remaining ⅛ 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.
  5. Transfer the pork to a clean cutting board and let rest for 5 minutes. Add honey, mustard and the remaining ¼ 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.
  6. Slice the pork. Serve with the spinach, mashed beans and sauce.

Recipe from Eating Well magazine. 

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