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Roasted Pork, Bean & Apple Cassoulet

beans & legumes, main dishes, pork

3 star anise
--or 1 teaspoon fennel seeds
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 3/4 pounds pork tenderloin
--trimmed of fat
3 teaspoons canola oil
4 granny smith apples; peeled
--cored and cut lengthwise in eight
stewed beans; see recipe

1. With a spice grinder or mortar and pestle, grind star anise (or fennel seeds) into a coarse powder. Place in a small bowl. Stir in salt, pepper, cinnamon and cloves.

2. Rub 2 1/2 teaspoons of the spice mixture over pork. Place in a shallow pan, cover and refrigerate for 2 hours.

3. Preheat oven to 450°F.

4. In a large ovenproof skillet, heat 1 1/2 teaspoons oil over high heat. Add pork and sear until browned, 1 to 2 minutes per side. Transfer skillet to oven and roast for 15 to 25 minutes, or until only slightly pink in the center and an instant-read thermometer registers 150°F. Remove from oven, tent with aluminum foil and let rest for 10 minutes.

5. Meanwhile, in a large bowl, toss apples with remaining spice mixture. In a large skillet, heat remaining 1 1/2 teaspoons oil over medium-high heat. Add apples and sauté until golden, about 10 minutes.

6. To serve, slice pork into 3/8-inch-thick slices. Divide warm Stewed Beans among 6 plates. Top with pork and apples.


490 calories per serving; 41 grams protein; 9 grams fat(1.8 grams saturated fat); 61 grams carbohydrate; 905 mg sodium; 83 mg cholesterol; 13 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 6 servings

Preparation Time: 0:00

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