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Pork Tenderloin with Beans and Bacon

Claire McEwen
  • 25 minutes
  • Serves 4

INGREDIENTS

1 cup

Bacon/pancetta

2 lb

Pork tenderloin

1

Shallot, small

10 oz

Spinach, fresh

2

tins White beans

1/2 cup

Chicken broth

1

Salt and fresh ground black pepper

2 tbsp

Olive oil