Preheat oven to 375 degrees.
Spread ras al hanout over pork tenderloin. Spread olive oil evenly over tenderloin. Place on sheet pan lined with aluminum foil (for easy clean-up). Roast for 25-30 minutes, turning once. Remove from oven and cover with the aluminum foil.
Chop escarole coarsely and wash. Chop onion. Add escarole and onion to large saute pan with a pinch of kosher salt and a tablespoon of oil. Cook over low heat until both are soft but not melted.
Sprinkle dried herbs over beans and escarole. Add mustard and mix well. Keep warm.
Chop pork into 1/2" cubes and add to beans and vegetables. Mix well and keep warm. Adjust seasoning and serve with high-quality olive oil.
Good oil is a crucial part of the flavor profile here.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (259g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 84.8mg||3 %|
|Potassium 808.9mg||21 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 0.7g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 45
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