Ingredients:
3/4 lb pork tenderloins ( trimmed)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 white onions ( medium, chopped)
3 garlic cloves ( chopped)
2 (19 ounce) cans white beans ( kidney or navy, drained and rinsed)
3/4 cup chicken broth
3/4 teaspoon rosemary ( crushed)
3/4 teaspoon thyme
Directions:
Cut pork into 3/4 inch cubes. Sprinkle with salt and pepper.
Heat oil in a large Dutch ovem over medium high heat. Add pork; saute 5 minutes or until browned.
Add onion and garlic; saute 5 minutes.
Stir in beans and spices, and bring to a boil.
Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.