Spiced Pork Tenderloin with White Bean Ragoût
|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]|
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.