I’m always looking for recipes to incorporate more beans into our meal plan. Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet. This bean and potato side was the perfect accompaniment to my easy breaded pork medallions! I used cannellini beans [1] in this recipe, but you can use any variety you prefer!
4 Servings
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Ingredients:
- 1 large sweet onion, diced
- 1 large russet potato, diced
- 1 can (15 oz.) cannellini beans [2], drained and rinsed
- 1 lb. pork tenderloin cut into medallions
- 1/3 cup milk
- 1/2 cup gluten free seasoned breadcrumbs [3]
- 1 strip gluten free bacon
- gluten free Italian seasoning [4]
- olive oil
- salt and pepper, to taste
- 2/3 cup gluten free chicken broth [5], divided
Preparation:
Soak the pork in 1/3 cup milk for at least 30 minutes.
Cook the bacon in a deep skillet [6], then remove and drain on paper towels, reserving the fat. Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.
Add the potatoes with an additional tbsp. of olive oil. Sprinkle with Italian seasoning. Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.
Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth. Cook for another 15 minutes.
Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet [7] coated with olive oil, 5 minutes per side.
Serve over the potatoes and beans.
I added a side of roasted green beans.
Dinner was delicious and there were plenty of leftovers!