Category
Main DIshes
Servings
4 servings
Author:
NuWave
Ingredients
- 2 T ancho chili powder
- 1 t dry mustard
½ t salt
¼ t pepper
- 1 (1 -lb) pork tenderloin
- 1 c dried Great Northern beans
- 3 c water
- 4 oz sliced bacon, cut up
- 1 clove garlic, minced
1½ t snipped fresh thyme
- 2 T cooking oil
- 1 (14-oz) can beef broth
- 2 T butter
- 8 oz fresh spinach
- Sea salt
- Fresh ground black pepper
Directions
- Preheat Bravo to 400°F. Spray baking pan with nonstick cooking spray or grease with olive oil.
- Make two large stacks of tortillas and cut each stack into eight wedges. Spread tortilla wedges in a single layer in pan.
Lightly spray tops with cooking spray or brush with olive oil. Set to bake for 10-15 min., depending on tortilla thickness. Tortillas should turn golden brown and crisp up like tortilla chips. Remove; set aside.
- Preheat Bravo and set to broil at 500°F (TOP only). Insert Probe into pork tenderloin. Set Probe to 145°F. Place in 10-inch nonstick round roasting pan and brown on all sides. Slide out with pan.
- Slowly pour beef broth into pan. Slide back into Bravo and lower heat. Set to roast at 400°F. Cook uncovered until internal temperature reaches 145°F.
- When done, remove from oven. Transfer pork to a cutting board and cover to keep warm.
Whisk 1T butter into juices left in pan. Transfer to a small bowl; set aside. In the same pan, heat remaining 1T butter at 400°F. Add spinach and cook and stir until wilted, about 1-2 min. Season with salt and pepper.
- Slice pork. Arrange beans in the center of plate and spoon spinach on top of beans. Spoon some of pan juices around beans on plate. Arrange pork on top of spinach. Add some remaining juice from pan.