Pork with Tuscan Beans

Katie Says

A Weight Watchers recipe; nice served with crusty bread.

Yield:  4 servings
Points:  5

1 starch
1 vegetable
3 ½ very lean meat


  • 1 (1) pound marinated pork tenderloin
  • Coking spray
  • 1 (15.8 oz) can white beans, rinsed and drained
  • 1 (14.5 oz) can Italian-style stewed tomatoes
  • ½ cup chopped pitted kalamata olives or chopped ripe olives
  • 2 tablespoons water
  • 1 teaspoon dried rosemary


  1. Remove the tenderloin from package, discarding marinade. 
  2. Slice pork diagonally across grain into 1/2 –inch-thick slices
  3. Heat a large nonstick skillet coated with cooking spary over med-high heat.  Add half of pork, and cook 3-4 minutes on each side or until browned.  Remove pork; keep warm.  Repeat procedure with remaining pork.
  4. NOTE:  I cook some chopped onion now.
  5. Return pork to pan.  Add beans and remaining ingredients to pan.  Bring to a boil; cook, stirring constantly, 2 minutes or heated through. 
  6. NOTE:  I cook it for 10-15 minutes with the lid off on low, to get it to thicken up
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