Braised Pork with Cannellini Beans and Artichokes

Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 11 mins

Look for tubes of cooked and seasoned polenta in the produce section of the supermarket. This dish can be assembled ahead of time, making it great for a party.


2tablespoons olive oil
3/4cup chopped onion
1 (1 1/4-pound) package marinated peppercorn pork tenderloin, cut into 1 1/2-inch chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can diced stewed tomatoes, undrained
1 (12-ounce) package marinated artichoke hearts, drained
1 (1-pound) tube basil-garlic polenta, sliced 1/4-inch thick


  1. Heat oil in a large skillet over medium-high heat. Add onion; cook 2 minutes. Scrape onion to the side. Add pork; cook until browned on all sides, turning once, about 4 minutes. Add beans, tomatoes and artichokes. Scrape up browned bits on the bottom of the skillet.
  2. Lay polenta slices over mixture. Cover and cook until polenta is heated through, about 5 minutes.

Recipe by Sharon Sanders.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 480
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 45mg
  • Sodium 1120mg
  • Potassium 730mg
  • Carbohydrate 70g
  • Fiber 11g
  • Sugars 5g
  • Protein 29g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 35%
  • Calcium 8%
  • Iron 20%