Spiced Pork Tenderloin with White Bean Ragoût

Spiced Pork Tenderloin with White Bean Ragoût
Yield:
24 servings, 1/8 recipe (325 g) each

Ingredients

Ingredients Weights Measures
pork tenderloins, trimmed 6 lb. [2.7 kg]
Miracle Whip Calorie-Wise Spread 3 oz. [85 g] 6 Tbsp. [90 mL]
fresh thyme leaves, chopped 3/4 oz. [20 g] 6 Tbsp. [90 mL]
ground cinnamon 3/4 oz. [20 g] 3 Tbsp. [45 mL]
garlic cloves, minced 2-1/4 oz. [65 g] 3 Tbsp. [45 mL]
red onions, chopped 2-1/2 lb. [1.1 kg] 7-1/2 cups [1.9 L]
carrots, chopped 3 lb. [1.4 kg] 1-1/2 qt. [1.5 L]
fennel bulbs, chopped 3-3/4 lb. [1.7 kg] 3 qt. [3 L]
water 6 oz. [170 g] 1-1/2 cups [375 mL]
canned no-salt-added white kidney beans, rinsed 5 lb. [2.2 kg] 3 qt. [3 L]
Kraft Calorie-Wise Zesty Italian Dressing 12-1/2 oz. [360 g] 1-1/2 cups [375 mL]
pork tenderloins, trimmed 2 lb. [900 g]
Miracle Whip Calorie-Wise Spread 1 oz. [30 g] 2 Tbsp. [30 mL]
fresh thyme leaves, chopped 1/4 oz. [7 g] 2 Tbsp. [30 mL]
ground cinnamon 1/4 oz. [7 g] 1 Tbsp. [15 mL]
garlic cloves, minced 3/4 oz. [20 g] 1 Tbsp. [15 mL]
red onions, chopped 12-1/2 oz. [360 g] 2-1/2 cups [625 mL]
carrots, chopped 11-1/2 oz. [320 g] 2 cups [500 mL]
fennel bulbs, chopped 1-1/4 lb. [565 g] 1 qt. [1 L]
water 2 oz. [60 g] 1/2 cup [125 mL]
canned no-salt-added white kidney beans, rinsed 1-1/2 lb. [675 g] 1 qt. [1 L]
Kraft Calorie-Wise Zesty Italian Dressing 4-1/4 oz. [120 g] 1/2 cup [125 mL]

Directions

Brush meat with Miracle Whip. Mix thyme, cinnamon and garlic until blended. Rub 1/4 cup (50 mL) of the seasoning mixture (or 1-1/2 Tbsp. [20 mL] of the seasoning mixture for trial recipe) evenly onto meat. Refrigerate 30 min.

Place meat in parchment-lined sheet pan. Bake in 325ºF (220ºC) standard oven 15 to 20 min. or until done (160ºF/71ºC), turning after 10 min.

Meanwhile, cook onions, carrots, fennel and water in covered 10-qt./10-L pan (or in covered 3-qt./3-L pan for trial recipe) on medium heat 20 min. (or cook for 10 min. for trial recipe) or until vegetables are crisp-tender, stirring occasionally. Stir in beans and remaining seasoning mixture; cook 5 min. or until heated through, adding more water if necessary to prevent beans from drying out. Add Italian dressing; stir.

Remove meat from pan, reserving drippings in pan. Cut meat into thin slices. Spoon vegetable mixture onto platter; top with meat. Drizzle with reserved meat drippings.

Kraft Kitchens Tips

Substitute
Prepare using 2 Tbsp. dried thyme leaves (or 2 tsp. dried thyme leaves for trial recipe).
Special Extra
Serve garnished with fennel fronds or fresh thyme sprigs.
Make Ahead
Seasoned meat can be refrigerated up to 24 hours before cooking as directed.

570373 : 144478

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Nutritional Information
Calories
 280
Total fat
 5 g
Saturated fat
 1 g
Cholesterol
 65 mg
Sodium
 410 mg
Carbohydrate
 31 g
Dietary fibre
 9 g
Sugars
 7 g
Protein
 29 g
Vitamin A
 100 %DV
Vitamin C
 30 %DV
Calcium
 10 %DV
Iron
 30 %DV