Braised Pork with Cannellini Beans and Artichokes

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 11 mins

This easy braise makes a satisfying one-dish meal.

Mark Boughton

Look for tubes of cooked and seasoned polenta in the produce section of the supermarket. This dish can be assembled ahead of time, making it great for a party.


2 tablespoons olive oil
3/4 cup chopped onion
1 (1 1/4-pound) package marinated peppercorn pork tenderloin, cut into 1 1/2-inch chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can diced stewed tomatoes, undrained
1 (12-ounce) package marinated artichoke hearts, drained
1 (1-pound) tube basil-garlic polenta, sliced 1/4-inch thick


  1. Heat oil in a large skillet over medium-high heat. Add onion; cook 2 minutes. Scrape onion to the side. Add pork; cook until browned on all sides, turning once, about 4 minutes. Add beans, tomatoes and artichokes. Scrape up browned bits on the bottom of the skillet.
  2. Lay polenta slices over mixture. Cover and cook until polenta is heated through, about 5 minutes.

Recipe by Sharon Sanders



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