email this pageIngredients
2 tablespoons olive oil
3/4 cup chopped onion
1 (1 1/4-pound) package marinated peppercorn pork tenderloin, cut into 1 1/2-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 1/4-inch thick
Instructions
3/4 cup chopped onion
1 (1 1/4-pound) package marinated peppercorn pork tenderloin, cut into 1 1/2-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 1/4-inch thick
1. 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.
2. Lay polenta slices over mixture. Cover and cook for 5 minutes or until polenta is heated through. Serves 6.
Recipe by Sharon Sanders, "Relish Good Food Fast," April 2006.
Nutritional Information
2. Lay polenta slices over mixture. Cover and cook for 5 minutes or until polenta is heated through. Serves 6.
Recipe by Sharon Sanders, "Relish Good Food Fast," April 2006.
Per serving: 470 calories, 13g fat, 25g prot., 67g carbs., 10g fiber, 1030mg sodium.
