2 cans (15 ounces each) Great Northern or Navy beans or 3 cups cooked dry-packaged Great Northern or Navy beans, rinsed, drained
1 can (14 ounces) artichoke hearts, rinsed, drained, quartered
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
1 teaspoon grated lemon rind or 2 teaspoons lemon juice
2 teaspoons dried sage leaves, divided
2 pork tenderloins (12 to 16 ounces each)
2 large cloves garlic, cut into slivers
Pepper, to taste
2 teaspoons olive oil
Combine beans, artichoke hearts, tomatoes, lemon rind, and 1 teaspoon 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 pepper and remaining 1 teaspoon sage. Place on top of bean mixture; drizzle with oil. Roast at 425° F. until pork is done and juices run clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another. Nutrient Information Per serving: Calories 268; Fat 6g; % Calories from Fat 17; Calcium 70mg; Carbohydrate 27g; Folate 124mcg; Sodium 830mg; Protein 32g; Dietary Fiber 7g; Cholesterol 66mg
