Succulent pork sat on a bed of creamy beans and crispy salty bacon. This Pork Tenderloin with Beans and Bacon is delicious, comforting and oh so simple to make. Plus it looks elegant, which makes it perfect for easy entertaining.
This simple main course is such an elegant way to serve beans, thanks to the pork tenderloin. Succulent and juicy it lifts the simple beans and bacon to another level.
Pork tenderloin, also known as pork fillet, can be notoriously hard to cook. So often it is served over cooked and dry. And no one wants to eat chewy overcooked pork.
In the recipe below I have given two ways to cook it. Quick roasting which if done right gives juicy succulent pork and sous vide which gives fabulous results every time.
I love my sous vide machine, if you are a keen cook and love succulent meat then I would definitely ask Santa for one! But as I know not many people have them, I have tested this recipe a couple of times with the oven roasted method. As long as you cook it quickly and let it rest well you will still get juicy succulent pork tenderloin.
The recipe calls for white beans, you can pick your favourite or use whichever if easiest to find. Here cannellini beans are always available, but any white bean will work. The key is to drain and rinse them first and heat them in the bacon fat with a touch of chicken broth. This warms and softens them without letting them go mushy.
You can see from the photo below that the beans are holding their shape, have a little bit of colour and look ready to eat.
As with so many dishes on my site, all the ingredients can be found in the supermarket and although the dish isn’t complex it is perfect for entertaining. Plate it beautifully and your guests will be wowed. I recommend a deep bowled plate, pile the beans and bacon up and then top with slices of the juicy pork tenderloin. Simple, elegant and delicious.
Enjoy x
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Pork Tenderloin with Beans and Bacon
Pork Tenderloin with Beans and Bacon | Succulent pork sat on a bed of creamy beans and crispy salty bacon. This Pork Tenderloin with Beans and Bacon is delicious, comforting and oh so simple to make. Plus it looks elegant, which makes it perfect for entertaining.
Ingredients
- 2 lb pork tenderloin this will probably be two fillets
- salt and fresh ground black pepper
- 2 tbsp olive oil
- 1 cup chopped bacon/pancetta (see notes)
- 1 small shallot
- 2 tins white beans (15oz) navy beans/northern beans/cannellini beans
- 1/2 cup chicken broth
- 10 oz fresh spinach 1 large bag
Instructions
TO COOK THE PORK IN THE OVEN (See below for sous vide instructions)
- Pre-heat oven to 220ºC/425ºF.
- Trim any silver skin from the pork tenderloin.
- Pat the pork dry with kitchen towel.
- Season the pork generously with salt and pepper.
- Place a heavy based oven safe skillet (cast iron is perfect here) over a medium high heat.
- Pour in 1 tablespoon of the oil and when it starts to shimmer and smoke, add the pork tenderloins and brown on each side for 1 minute as side.
Roast the pork for 12 to 15 minutes (until an instant read thermometer registers 62ºC/145ºF.)
- Remove the pork from the oven and transfer to a warm plate, tent with foil and leave to rest whilst you cook the beans.
TO COOK THE PORK BY SOUS VIDE
Pre-heat your water bath to 62°C/145°F .
- Trim any silver skin from the pork tenderloin.
- Season the pork with salt and pepper and then seal in a vacuum bag.
- Place in your water bath and cook for 60 minutes.
- Remove from the water bath and sear in a smoking hot skillet.
TO COOK THE BEANS
- Peel and finely chop the shallot. Set to one side.
Add the remaining tablespoon of olive oil to the skillet (no need to wash) and then add in the chopped bacon.
- Place over a medium heat and cook for 5 minutes until crispy.
- Add in the chopped shallot and stir to coat in the bacon fats.
- Drain the beans and rinse well.
- Turn the heat up under the skillet and add in the drained beans.
- Stir together gently over a high heat.
- Add in the chicken broth and allow it to sizzle away until the beans are heated through, don't stir too often so you don't break the beans.
- Once the broth has almost gone, stir through the spinach and remove from the heat whilst it wilts.
TO SERVE
- Spoon the beans into deep plates or shallow bowls.
- Cut the pork into thick slices and arrange on top of the beans.
Recipe Notes
If you can find a block of pancetta then use that if not the packets of cubed bacon are perfect here.
Nutritional information is based on this dish serving 4 people. But with an appetizer and dessert this would easily serve 6.
Caroline says
This looks like such a great dish. My kids are getting more in to beans so I am always on the lookout for more ideas they might go for, plus ideas for pork tenderloin are always welcome too.
Claire McEwen says
Pork tenderloin is such a wonderful cut of meat. We love how lean and tender it came be 😀
I hope the kids enjoy the beans.
Syama says
This just made me realize that I don’t cook enough pork !! Beautiful pictures and love the idea of pairing it with beans .
Claire McEwen says
Thank you Syama, I love the combo of pork and beans 😀
Amanda says
I love your easy to follow instructions. Nice job!
Claire McEwen says
Thank you Amanda 😀
Christina Seward says
This looks fantastic, thank you for sharing your recipe!
Claire McEwen says
You are welcome Christina, thank you for stopping by.
Soniya says
This looks and sound absolutely delicious and melt in your mouth.. it’s been ages since I have made pork… can’t wait to try it! Loved the creamy beans on the side!
Claire McEwen says
Thank you Soniya, the pork really lifts the beans and makes for a really elegant dish.
Lisa L Bynum says
This looks so delicious! Pinning this for later. It looks easy enough that I could make it during the week.
Claire McEwen says
Yes, definitely a dish you could make mid-week. Thanks for the pin 😀
Georgie | The Home Cook's Kitchen says
sign me up for anything pork and bacon! and i’ll take a glass of wine too 😉
Claire McEwen says
There is always a glass of wine ready for people at my house 😀
Suzy | The Mediteranean Dish says
Looks so hearty and flavorful!
Claire McEwen says
Thank you Suzy, it is such a great dish 😀
Jessica says
Pork tenderloin is one of my go-to cuts of meat, I love trying it with new flavors. Being low carb is an added bonus!
Claire McEwen says
I love tenderloin too, it is just so succulent and tender.
I hadn’t thought about this being low carb!!! Thank you!
Molly Kumar says
Wow, The pork looks so juicy and tender. I love how easy it is to make this recipe and the addition of beans n bacons just adds so much flavor – Yummm!
Claire McEwen says
Thank you Molly, I find so often pork is overcooked and ends up very dry.
I love cooking it sous vide, but you can definitely get similar results cooking it quickly in the oven.
Sandra Shaffer says
I have eaten a dish like this at a super nice restaurant. It’s one of those meals that just melts in your mouth! I’m so glad to have this recipe to make at home. Perfect for a family gathering I’m hosting this week.
Claire McEwen says
Oh Sandra, what a fabulous compliment 😀
When you can’t go out for dinner and have to stay in, I love making restaurant style food at home!!! I mean Entertaining at home is the purpose of my blog!!!
I do hope your family love the recipe. Thank you for stopping by 😀
Sues says
This looks absolutely delicious! I love my sous vide, but have never made pork with it… Need to change that!
Claire McEwen says
Pork is wonderful in the sous vide. It stays so tender, I hope you give it a go soon.
Aria smith says
Wow!! pork tenderloin with beans and bacon looks and sounds so delicious!! Thanks for sharing!
Claire McEwen says
Thank you Aria.
It is a favourite here in our house 😀