Cassie’s Ruminations

Island Spiced Pork Tenderloin and Sauteed Fava Beans

Tonight’s dinner was Island Spiced Pork Tenderloin, from Annie’s Eats, sauteed fava beans, and a quick green salad. The pork tenderloin was okay, but if I make it again, I’ll cut down on the cinnamon. It just wasn’t quite what I was wanting, but it certainly has potential. The fava beans were the last of last week’s CSA box, and I got them knowing they were a significant pain in the rear, but I was hoping they’d be worth the effort. They were quite alright, but unless I have an extra pair of hands or two to help with all the shelling and peeling, I don’t think I’ll bother with them again.

Sauteed Fava Beans
Serves 2

1 lb fava beans
1 tsp olive oil
1 clove garlic, pressed

Shell the fava beans, removing the individual beans from the pods.

Place a medium bowl on the counter next to the stove with ice and cold water.

Fill a medium saucepan halfway with water and bring it to a boil. Add the beans and cook for 3 minutes. Move the beans to the ice water bath to shock them and stop the cooking process. When the beans are cool, remove the tough outer shell from each bean, leaving the tender inner bean.

Empty the saucepan of water and place the olive oil and garlic in it over medium heat. When the garlic starts to sizzle, add the shelled and peeled beans to the pan and saute for 5-7 minutes – tender and infused lightly with garlic. Serve warm.