Roasted Pork with Bean and Vegetable Salad | Publix Super Markets
Roasted Pork with Bean and Vegetable Salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.publix.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Colander
- Chef's knife
- Cutting board
- Peeler
- Blender
- Food processor
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Instant-read thermometer
Ingredients
- Nonstick aluminum foil
- 1 (15.5 oz) can reduced-sodium cannellini beans
- 1/2 fresh butternut squash (or 16 oz cubed)
- 1 bulb fennel
- 2 tablespoons + 1/2 cup canola oil, divided
- 1/4 cup water
- 2 teaspoons ham bouillon base
- 1/4 cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons garlic stir-in paste
- 1 teaspoon crushed red pepper
- 3/4 teaspoon smoked paprika, divided
- 2 pork tenderloins (about 2 lb total)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 medium Gala apple
- 1 (15 oz) can reduced-sodium kidney beans
- 1/4 cup roasted sunflower seeds
- 2 tablespoons lightly dried parsley
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