Recipe of the Month: Roasted Pork Tenderloin with White Bean Pancetta Ragu
This month, we selected a recipe from our new Food and Drink site that we thought perfectly captured fall – Pork Tenderloin over a nice hearty ragu with fresh herbs. This recipe comes to us from Caprial Pence – be sure to check out Caprial’s Cooking Classes and Supper Club on her website.
Here’s our cast of characters. Note: the recipe calls for 4 cups of cooked white beans. Typically, I would have cooked these myself, but I didn’t have the time to soak the beans. Glad I got that off my chest!
After seasoning the pork tenderloin with salt and pepper, add to a very hot oven-proof saute pan. (I do not have an oven-safe saute pan, so I used this grill pan instead. It worked). Sear on all sides and then place into a 375 degree pre-heated oven. Cook until the internal temperature is 140 degrees. Ours took about 12 minutes. And, now for a very important tip: When you take the pan out of the oven, it’s very easy to forget (for me at least) that the handle is still very hot. Please, learn from my mistakes, and put an oven mitt over the handle and leave it there until it’s cooled.
The verdict: Delicious and a great fall meal!
about author Rhiannon West Chamberlain
Rhiannon is a native Oregonian who grew up exploring the nooks and crannies of the Oregon Coast and daydreaming in Powell’s City of Books. She now lives in NE Portland with her husband and her new baby boy and looks forward to teaching him to love Oregon as much as she does. Rhiannon attended both the University of Oregon and Portland State University, where she studied Journalism and Mass Media. She claims to ‘bleed green’ and happily cheers for both the Ducks and the Vikings every chance she gets. In her free time, Rhiannon enjoys sipping Oregon Pinot, finding new restaurants, bargain hunting and trying new recipes – sometimes successfully. She has a child-like enthusiasm for trying new things and rediscovering old ones – such as skee-ball, mini golf, and big slides.
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