Lean pork tenderloin with cannelini beans and fennel in a rich tomato broth. (GF/DF)
Course Main Course, Soup
1/4teaspoonred pepper flakes
2lbspork tenderloincut into 1/2 inch pieces
1cupchopped yellow onion
1 6ozcan of tomato paste
2 15ozcans of cannelleni beansdrained and rinsed
1 15ozcan of fire roasted and diced tomatoes
1- In a small bowl, add all of the spices and stir to combine.
2-Place pork pieces in a large bowl and coat with spice mixture.
3- Heat half of the olive oil over medium high heat in a Dutch oven and cook pork in batches, adding remains oil if needed, until pieces are browned. Place browned pieces on a plate and cover with foil to keep warm.
4-To the Dutch oven, add the onion, carrots and fennel and cook3-5 minutes until vegetables begin to soften. Next stir in the tomato paste and continue to cook, stirring frequently, for another 2 minutes.
5-Add the browned pork, stock, beans and tomatoes to the vegetable and tomato paste mixture and bring to a boil, the cover and reduce heat to low. Simmer for 45 minutes.