Tuscan Pork and Beans Recipe | Blue Rhino

Ingredients

• 1 lb Pork Tenderloin
• 6 cloves Roasted Garlic, mashed
• 2 tsp Chopped Fresh Rosemary, divided
• 1 tsp Lemon-pepper Seasoning, divided
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• Olive Oil Cooking Spray
• 2 lg (1/3 lb ea) Portabella Mushrooms, sliced
• 3 tbps Water, divided
• 2 cups Canned Cannellini Beans, drained
• 3 tbsp Tomato Paste
• 12 oz Ready-to-use Polenta Roll, sliced 1/3-inch thick
• 2 tsp Extra-virgin Olive Oil
• 1/4 cup Chopped Italian Parsley Leaves, garnish
• Additional Items:
• Small Bowl
• Instant-read Thermometer
• Heavy Nonstick Sauce Pan