Recipe: Pork tenderloin with roasted fava beans and garlic

Published: Tuesday, Apr. 9, 2013 - 12:00 am | Page 2D
Last Modified: Tuesday, Apr. 9, 2013 - 1:22 pm

Start to finish: 1 hour

Serves 6

Recipe from the Associated Press' J.M. Hirsch, who advises that the longer you can marinate the pork, the better. If possible, get it ready the night before or the morning of the day you plan to make it.


For the pork:

1/4 cup olive oil

1/3 cup cider vinegar or white balsamic vinegar

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon chopped fresh rosemary

2 1/4 pounds pork tenderloin

For the favas and pork:

3 tablespoons olive oil, plus extra for hummus (extra is optional)

One 1-pound bag frozen fava beans

1 cup white wine

1 cup chicken broth

1 teaspoon salt

1/2 teaspoon ground black pepper

3 cloves garlic, minced


In a large zip-close plastic bag, combine the olive oil, vinegar, salt, pepper and rosemary. Mix well, then add the pork, turning to coat all sides. Seal the bag and refrigerate at least 30 minutes or up to overnight.

When ready to cook, heat the oven to 375 degrees. In a medium Dutch oven or large, oven-safe sauté pan, heat the 3 tablespoons of olive oil over medium-high. Remove the tenderloins from the marinade and add to the pot. Sear until brown on all sides, about 2 minutes per side. Transfer the tenderloins to a plate.

Add the fava beans, wine, broth, salt, pepper and garlic to the pan. Toss well. Set the tenderloins over the favas. Cover the pot and roast for 25 minutes, or until the pork reaches 145 degrees at the center. Remove the pot from the oven, transfer the pork to a plate, cover with foil and set aside to rest for 10 minutes.

Meanwhile, set the pot of favas over medium-high and bring to a simmer. Cook until the liquid has almost entirely evaporated.

To serve, cut the pork into thin slices.

Note: The fava beans can be served as is alongside the pork, or, as shown in photo, turned into a hummus and served over it. To make a hummus, transfer the fava beans to a food processor. Pulse until smooth, adding olive oil as needed to get desired texture.

Per serving: 449 calories; 182 calories from fat (41 percent of total calories); 20 g fat (3 g saturated; 0 g trans fats); 111 mg cholesterol; 17 g carbohydrate; 40 g protein; 4 g fiber; 739 mg sodium.

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