Roast Pork Tenderloin with Beans

How to prepare roast pork tenderloin with beans

1. Dry the pork well with a paper towel. Stud the piece of meat with one clove of garlic (slice the garlic and make small incisions in the meat where you insert the slices). Rub the tenderloin well with salt and pepper. Place it in an oven-safe pan. Sprinkle a little paprika on top.
2. In a small pot, heat the oil, add the other garlic clove sliced and the sage leaves. Let it sit for 5 minutes to infuse the oil. Remove the garlic from the pot and pour the oil and sage over the meat.
3. Add 1/2 glass of water to the pan, cover tightly with foil (it should be perfectly sealed) and bake at 220°C for 1 1/2 hours.
4. 10 minutes before the meat is done, drain the can of beans and tomatoes. Crush the tomatoes with a fork. Put them in a colander and season with salt and pepper. Add the chopped parsley and basil. Let drain for 10 minutes.
6. When the meat is done, remove the foil, add the bean and tomato garnish around it (mix it a little with the sauce in the pan) and leave in the oven for 10 more minutes without foil, until the garnish is heated through.
7. Remove the pan from the oven and cover with aluminum foil for 10 minutes so the roast becomes juicy. If you cut it immediately, the juice would drain from the meat and the roast would become dry.
8. Serve the pork roast sliced with the bean and tomato garnish. Enjoy!

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