This pork and white bean tomato skillet combines quick-cooking pork loin strips with a simple tomato and bean sauce. Spinach goes in at the end, so dinner comes together in one skillet without a long simmer.
Tips for pork and white bean tomato skillet
Use boneless pork loin trimmed of visible outside fat, not tenderloin or shoulder. Have the white beans cooked and drained before starting; the timing does not include cooking dry beans.
High Protein Pork and White Bean Tomato Skillet
Equipment
- 1 Deep 12-inch skillet with lid
- 1 clean plate
- 1 tongs
- 1 knife and cutting board
- 1 scale
- 1 thin-tip thermometer
Ingredients
- 1 1/3 lb raw boneless pork top loin visible external fat removed, cut across the grain into 1/2-inch-thick strips; edible raw weight
- 2 3/4 cups cooked large white beans boiled without salt, drained; cooked edible weight
- 1 (28 oz) can plain canned tomatoes with juice one 28-ounce can; no added oil
- 1 cup peeled onion diced
- 4 cloves peeled garlic minced, about 4 cloves
- 1 Tbsp olive oil
- 4 cups fresh spinach washed
- 1/2 tsp ground black pepper
- 1/2 tsp table salt
- 1/2 cup water 1/2 cup
Instructions
- Pat the trimmed pork strips dry. Season with the black pepper and half the salt. Keep raw pork and its cutting board away from cooked beans and other ready-to-eat food.
- Heat half the measured oil in a deep 12-inch skillet over medium-high heat. Brown half the pork for about 2 minutes per side, then transfer to a plate. Repeat with the remaining oil and pork. This is a browning step, not the final doneness check; keep the plate and juices for the sauce.
- Reduce the heat to medium. Add onion to the skillet and cook for about 3 minutes, stirring and adding a spoonful of the measured water if it sticks. Add garlic and cook for 30 seconds.
- Add all the canned tomatoes and juice, remaining water and cooked drained beans. Break up large tomato pieces with the spoon. Simmer for about 6 minutes, stirring, until the beans are hot and the sauce begins to thicken.
- Return all pork and plate juices to the skillet. Simmer gently for about 3–5 minutes, turning the strips, until the thickest pieces reach at least 145°F (63°C). Use a thin-tip thermometer inserted from the side; cook longer if needed. Stir in spinach during the final 2 minutes, until wilted.
- Taste and add up to the remaining measured salt. Remove from the heat and let the pork rest in the hot sauce for at least 3 minutes before serving. Divide the complete skillet and sauce evenly into four portions. Bread, rice and cheese are not included.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours, or 1 hour above 90°F. Use within 3–4 days, or sooner if the previously cooked beans require it. Reheat covered to 165°F, stirring gently so the pork does not toughen. Freeze a trial portion for up to 2 months as an untested quality plan; thaw in the refrigerator. Spinach and beans may soften after freezing.
Ingredient notes and swaps
Canned white beans are convenient but need a matching drained-weight nutrition reference; the baseline uses large white beans cooked from dry without salt. Pork shoulder needs a much longer method and is not a direct swap. Tenderloin may cook differently and needs its own reference. Flavored tomatoes, broth, cheese and extra oil change the estimate.
About the nutrition
Nutrition is estimated from the listed amounts and documented reference foods. Brands, portions and ingredient swaps can change the numbers. This recipe has not been kitchen tested.