Braised Pork and Cannellini Beans
Look for tubes of cooked and seasoned polenta in the produce section of the supermarket. This dish can be assembled ahead of time, making it great for a party.
2 tablespoons olive oil
3/4 cup chopped onion
1 (1 1/4-pound) package marinated peppercorn pork tenderloin, cut into 1-inch chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can diced stewed tomatoes, undrained
1 (12-ounce) jar marinated artichoke hearts, drained
1 (1-pound) tube basil-garlic polenta, sliced -inch thick
Heat oil in a large skillet over medium-high heat. Add onion. Cook for 2 minutes. Scrape onion to the side. Add pork. Cook for 4 minutes, turning once, or until browned on all sides. Add beans, tomatoes and artichokes. Scrape up browned bits on the bottom of the skillet.
Lay polenta slices over mixture. Cover and cook for 5 minutes or until polenta is heated through.
Serves 6.
Look for tubes of cooked and seasoned polenta in the produce section of the supermarket. This dish can be assembled ahead of time, making it great for a party.
2 tablespoons olive oil
3/4 cup chopped onion
1 (1 1/4-pound) package marinated peppercorn pork tenderloin, cut into 1-inch chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can diced stewed tomatoes, undrained
1 (12-ounce) jar marinated artichoke hearts, drained
1 (1-pound) tube basil-garlic polenta, sliced -inch thick
Heat oil in a large skillet over medium-high heat. Add onion. Cook for 2 minutes. Scrape onion to the side. Add pork. Cook for 4 minutes, turning once, or until browned on all sides. Add beans, tomatoes and artichokes. Scrape up browned bits on the bottom of the skillet.
Lay polenta slices over mixture. Cover and cook for 5 minutes or until polenta is heated through.
Serves 6.