This recipe is elegant and yet so easy to pull together for entertaining. The picture on the right is the very first time I made this recipe, and it was so delicious, I thought I’d test the recipe out on some guests. I blogged about this promising I would post the recipe once I tested it out, well here it is. I did however make one change and that was to use the pan drippings to make this wonderful sauce to drizzle over the top. Let’s get started.
So I have 2 beautiful pork tenderloins and I’m going to make the marinate for them. First I start by mincing 5 cloves of garlic. Second I have a 3 inch piece of fresh ginger that I have peeled with a spoon and chopped into a small dice. Now with a large zip lock plastic bag I place the 2 pork tenderloins along with the minced garlic and chopped ginger. To that I add 1 cup of apricot jam, 1/4 cup of low sodium soy sauce, 1/2 a cup of olive oil, and 1 teaspoon of crushed red pepper flakes. No need to add any salt because of the soy sauce is taking the place of the salt. Let all the air out of the plastic bag then massage the marinate all over the pork.
Place the pork into the frig for a minimum of 2 hours, longer if possible is even better. Now to get started on the Cannellini beans. I love to use these beans with this dish because they have a real creamy feel to them and they absorb any flavors you pair with them. So the pan gravy that I’m making for this recipe, that’s drizzled over the pork will seep down onto the beans and just make them heavenly.
To give the beans some great flavor, I’m using leeks. They have a mild onion flavor so they won’t overpower the beans but compliment them. All I did was drain and rinse the Cannellini beans to get all the salt off them from being packed in the cans. When your using leeks you just want to cut the top and bottom off, like you see in the top pictures, and because they have so many layers to them, you want to rinse them really good. To get any sand or dirt that may be trapped in them. Once that’s done you just cut them in half lengthwise and slice them up. I’m also going to mince some garlic around 3 cloves, just for some more flavor.
On med high heat with a tablespoon of olive oil in the pot I add in the leeks. Sprinkle some salt and pepper in the pot and give the leeks a stir. I wait a minute or two just until the leeks start to soften before I add in the garlic.
Now that the leeks and garlic have softened, I add in 1 cup of low sodium chicken broth. I let that reduce and then turn down the heat to med low and add in the Cannellini beans. I add a little more salt and pepper, then I stir everything together, let them cook for another couple of minutes. That’s it, move them off the heat and put a lid on them so they stay warm while you saute your spinach and roast your pork tenderloin.
In an earlier blog I talked about “Everything Sides” and sauteed spinach was one of them. If you want that recipe, which is one I’m going to make with this dish, just take a minute to get that recipe.
I’m preheating the oven to 450 degrees, and I’ve finished sauteing the spinach and have set that aside. It’s time to sear off the pork.
In the first picture you can see that I have a saute pan on high heat and I have seared off one side of the pork. The second picture shows that I’ve seared off all the sides. Then I place the pan into the 450 degree oven for 10 minutes.
Now this is what it looks like when it comes out of the oven after the 10 minutes, I take them out of the pan onto a dish that I cover tightly with foil, and let the pork rest for another 10 minutes. This gives me time to make the sauce that I’m going to drizzle over the top of the tenderloins. You can see all those flavorful bits stuck to the bottom of the pan. Well, that’s the good stuff that magically will turn into a yummy sauce. I place the pan over med high heat and add in 1-1/2 cups of low sodium chicken broth. With a wooden spoon I scrape all those brown bits from the bottom of the pan. Let that bubble for a minute, and in a small bowl I take 1 heaping tablespoon of corn starch with 2 tablespoons of the chicken broth, whisk that together and pour it right into the pan. Keep whisking until the sauce comes back up to a bubble. Turn the heat off, the sauce is done.
To plate this dish, I lay out all the Cannellini beans on the bottom of a large serving platter. Then around one side I spoon on the sauteed spinach. I carve the pork into 1-1/2 inch thick slices and lay them on top of the beans. Finally I just drizzle that amazing sauce all over the top.
There you have it. Pork Tenderloin, with an Apricot and Soy Glaze, over a bed of Cannellini Beans