Makes 4 servings.
If you are used to cooking pork until its internal temperature is 165°F, you will be surprised at how tender this dish is. The new guidelines from the USDA recommend cooking pork to an internal temperature of 145°F, and when you let it sit for 10 minutes after cooking, the temperature will rise further to about 155°F. By not overcooking the dish, you’ll make it much more flavorful and tender.
Nonstick cooking spray
1 (15.5-ounce) can small white beans, undrained
½ small white onion, sliced into half-moons
1 garlic clove, minced
2 tablespoons Roasted Harissa (here) or store-bought harissa, plus more for serving if desired
1 (1-pound) pork tenderloin
1 tablespoon olive oil
1 tablespoon Tabil (here)
2 tablespoons chopped fresh parsley
Preheat the oven to 350°F. Spray a baking sheet with cooking spray.
In a medium bowl, stir together the beans, onion, garlic, and harissa. Spread the beans in an even layer over the prepared baking sheet.
Brush the pork tenderloin with the olive oil and sprinkle it on all sides with the tabil. Place it over beans.
Bake for 30 to 35 minutes, until the meat is cooked through and registers 145°F on an instant-read thermometer. Transfer the meat to a cutting board; let stand for 10 minutes before slicing.
Stir the parsley into the beans.
Serve family-style with more Roasted Harissa, if desired.