2 cans Northern white beans, rinsed and drained
2 cans quartered artichoke hearts, rinsed and drained
28 oz can diced tomatoes and juice
2 t grated lemon peel
2 T chopped fresh sage, oregano and rosemary (use dried if you don’t have fresh but use teaspoons instead of tablespoons)
2 cloves garlic minced
Some olive oil
2 pounds pork tenderloin (they usually come two in a pkg)
Preheat oven to 425 or wait if baking later
Combine beans, artichoke hearts, tomatoes, lemon rind, 1 T of each spice in large shallow casserole (13X9 pan works)
Rub tenderloins with olive oil and salt and pepper heavily and then add the rest of the spices—patting onto tenderloins.
Lay tenderloins on top of bean mixture—
Roast at 425 about 45 to 50 minutes turning the tenderloins over half way through cooking. Spoon bean mixture onto rimmed platter and arrange sliced pork on top.
Pictures show dish ready to go in the oven and then plated--I served with roasted sweet potato wedges and green beans.