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1. Add 1-teaspoon olive oil and dry white wine to skillet. Heat over medium high heat.
2. Add minced red onion to skillet and sauté 4 minutes.
3. Add minced garlic and sauté additional 2 minutes.
4. Add garbanzo beans, cannellini beans, minced basil, minced oregano, minced chives, 1 tablespoon minced Italian parsley, and balsamic vinegar to skillet. Stir to combine. Heat through.
5. Season bean mixture with salt and pepper, to taste. Remove from heat.
6. Press cracked black peppercorns into pork tenderloin.
7. Heat 2 teaspoons of olive oil in separate skillet over medium high heat.
8. Sear tenderloin in hot oil, turning to sear entire surface. Cook tenderloin approximately 10 minutes, turning occasionally.
9. Remove tenderloin from skillet to cutting board. Allow tenderloin to rest and cool a few minutes.
10. Spoon herbed beans onto serving platter and top with pork slices.
11. Garnish with remaining Italian parsley.
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