MMM Pork & Beans

Tuesday, April 29, 2014

Why "MMM"? There are three key components to this dish:

M - medallions, pork tenderloin
M - mushrooms, portobello, caps thereof
M - mashed canellini beans

And, of course, once you take a bite, your only reaction should be, "MMM!"


Oh, and asparagus. Typical.

I started off roasting the mushroom caps. I bought three LARGE caps. It was a lot, but leftover roasted mushrooms are delicious with eggs in the morning. I took off the stems and scraped out the gills with a spoon. Brush off any dirt with a paper towel. I scraped an X into the tops to let the juices run out easier, brushed with oil on both sides, and seasoned liberally with salt, pepper, and Herbes de Provence. I roasted them 10 minutes per side at 400 degrees.


After the first 10 minutes, I threw some asparagus onto the pan (tossed with a little oil, S&P) as I flipped the mushrooms.


They came out looking absolutely gorgeous.


Now, for the beans. My "Tuscan beans" make an appearance all year round since the ingredient is seasonal - canned Goya beans. You can dress these up as much as you like with spices and herbs, but the standard recipe looks something like this:

1. Cook a diced onion and as many cloves of garlic as you like (I used 4 - 5 for this iteration) in some oil or butter.


2. Pour in a can of drained cannelini beans. I prefer these since they're mild and creamy and fantastic, but really any bean of your choice will do. I also prefer Goya low sodium - they're perfectly tender but not too salty. I also had rosemary on hand and added a bunch into the pan.


3. Add in chicken stock (or vegetable stock, or wine), a few glugs or one to two turns of the pan. Heat the liquid until it starts to bubble a bit.


4. Mash the beans. I find that the addition of the liquid in step 3 helps make the mashed bean mixture really smooth and creamy.


If you just want mashed beans, you're done! I wanted to veggie-fy them even further and tossed in some washed, shredded kale. I put a lid on the pan for a few minutes to let the kale wilt down a bit.


J worked on the pork. He sliced a 3/4 pound pork tenderloin into circles and pounded out the medallions to make them a bit thinner. Then, he seasoned with salt and pepper, seared each side and finished in the oven (about 10 minutes).


To plate, I spooned a base of the creamy mashed beans with kale, topped it with one mushroom cap, placed some of the pork on top, and ran out of space for asparagus to just plopped it on the sides. And if you look closely, you can see that I even sprinkled a little more rosemary on top! This is a go-to weeknight meal. It doubles up on the protein (pork and beans) and triples up on vegetables (kale, asparagus, mushrooms). It's filling, it's hearty, it's healthy, and it's delicious.

5 comments:

  1. Making those beans ASAP.
    And pleased to have learned how to deal with mushroom caps, which have previously intimidated me!

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  2. Back-reading for meal ideas and am definitely making the beans tonight! Actually, I'm making this exact meal, except subbing roasted green beans for the asparagus, so I'm pretty excited! Do you have any other variations of the mashed beans? I'm a carb-lover but am watching the waistline for the wedding and feel like this could be a good swap for a pasta/rice side. I'd love to hear any other favorite ways that you enjoy mixing up the spices/add-ins!

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    Replies
    1. Great question! I'm always down to add Cholula or sriracha to the creamy, mild beans (or even harissa). I also love adding fresh herbs and fresh citrus/zest -- think thyme & lemon, cilantro & lime, sage + orange. If you're just working with pantry ingredients instead of fresh, try pesto, tomato paste, or vinegars (#TeamBalsamic). Lastly, wilting spinach into the beans is an equally delicious swap to the wilted kale. Enjoy!

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  3. I made this 2 weeks ago and I already am planning to make it again this week. Seriously it was so delicious!

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    Replies
    1. I'm so glad you liked it, it's a go-to for me also!

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You can be sweet or spicy, but no sour grapes.

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