• Prep Time: 5 min
  • Cooking Time: 1 hr 10 min
  • Serves: 4 servings

Herbed Pork Tenderloin with Chanterelle, White Bean and Tomato Ragou

Category: Pork, Main Dish, Healthy Recipes, Meat

 Ingredients List

  • 1 12-ounce pork tenderloin
  • 1/8 teaspoon kosher salt and fresh ground black
  • pepper
  • 1 teaspoon chopped fresh sage (can substitute with 1/2 teaspoon dried sage)
  • 1 teaspoon chopped fresh thyme (can substitute with 1/2 teaspoon dried thyme)
  • 1 teaspoon chopped parsley
  • 1-1/2 tablespoons olive oil
  • 2 teaspoons butter (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup Chanterelle mushrooms, cleaned and sliced
  • 1 cup large diced King oyster mushrooms
  • 2 cans (15.5-ounce), cannellini beans, rinsed and drained
  • 1 cup peeled, seeded and chopped tomatoes
  • 2 cups low sodium chicken broth
  • 2 tablespoons sherry vinegar


A healthy and tasty recipe by Chef John Sundstorm.

1. Prepare the ragout:
Heat 2 tablespoons extra virgin olive oil in a large sauté pan over low to medium heat; add onion and cook until softened and translucent, about 4-5 minutes. Add garlic, then white wine, then mushrooms, beans, tomatoes, chicken broth and vinegar; simmer over low to medium heat until somewhat thickened and beans are soft, about 1 hour. Add chives just before serving.

2. Prepare the pork tenderloin:
After the ragout has been simmering for approx. 45 min, begin to prepare the pork tenderloin.
Preheat oven to 400 degrees F. Season pork with salt and pepper; set aside. In a shallow dish, stir together sage, thyme and parsley; gently roll pork tenderloin in herbs. Heat 1-1/2 tablespoons olive oil and butter (optional) in a sauté pan over medium high heat; add pork and cook until browned, turning once, about 3-4 minutes. Transfer browned pork to baking sheet and cook in preheated oven until inside is pale pink and internal temperature measured at thickest part is 140-150 degrees F., about 8-10 minutes.

3. Assemble and serve:
Divide ragout among four plates. Slice pork into 4 equal servings and arrange over ragout.

Calories Per Serving: 466

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