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Roasted Pork with Bean and Vegetable Salad
Recipes
Roasted Pork with Bean and Vegetable Salad
8 servings
45 minutes total (Active 15 minutes)
Ingredients
  • Nonstick aluminum foil
  • 1 (15.5 oz) can reduced-sodium cannellini beans
  • ½ fresh butternut squash (or 16 oz cubed)
  • 1 bulb fennel
  • 2 tablespoons + ½ cup canola oil, divided
  • ¼ cup water
  • 2 teaspoons ham bouillon base
  • ¼ cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons garlic stir-in paste
  • 1 teaspoon crushed red pepper
  • ¾ teaspoon smoked paprika, divided
  • 2 pork tenderloins (about 2 lb total)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 medium Gala apple
  • 1 (15 oz) can reduced-sodium kidney beans
  • ¼ cup roasted sunflower seeds
  • 2 tablespoons lightly dried parsley
Steps
  1. Preheat oven to 425°F. Line baking sheet with foil. Drain cannellini beans. Peel squash, cut into ½-inch-thick slices, and cut larger slices in half. Remove top and root end from fennel bulb, cut bulb in half, and cut into ½-inch-thick slices. Coat squash and fennel with 2 tablespoons oil, then arrange on one half of baking sheet.
  2. Place water, bouillon base, vinegar, mustard, garlic paste, red pepper, ¼ teaspoon paprika, and ⅓ cup cannellini beans in blender (or food processor bowl). Pulse to blend, then drizzle in remaining ½ cup oil with blender running until well blended. (Makes 1 cup dressing.) Place ½ cup dressing in large bowl, add pork, and stir to coat.
  3. Combine salt, pepper, and remaining ½ teaspoon paprika. Sprinkle vegetables with ½ teaspoon seasoning mixture. Place pork on baking sheet (discard any remaining dressing in bowl) next to vegetables and coat with remaining paprika seasoning (wash hands). Bake 18–22 minutes until pork is 145°F and vegetables are tender. Let pork rest 5 minutes before slicing.
  4. Meanwhile, core and halve apple, then slice thinly. Drain and rinse kidney beans. Combine apple slices, kidney beans, sunflower seeds, parsley, and remaining cannellini beans with roasted squash and fennel; toss with remaining ½ cup dressing. Slice pork and serve over salad.

Amount per ⅛ recipe serving: Calories 400, Total Fat 23g, Sat Fat 2.5g, Trans Fat 0g, Chol 60mg, Sodium 530mg, Total Carb 21g, Fiber 6g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%