Pork and White Bean Tomato Skillet

• pork tenderloincut into 1-inch medallions1 lb
• white beansdrained and rinsed2 cup
• tomato sauce: null1 3/8 cup
• zucchinithinly sliced5/8 lb
• yellow onionthinly sliced1/4 lb
• garlic cloveminced2
• light olive oil: null4 tsp
• paprika: null1/2 tsp
• kosher salt: null1 tsp
• black pepper: null1/2 tsp

Instructions

1. 1Thinly slice the zucchini and yellow onion, and mince the garlic.
2. 2Pat the pork dry, season all sides with kosher salt, black pepper, and paprika before it meets the pan. Heat the light olive oil in a skillet over medium-high heat. Sear the pork for 3-4 minutes per side, until golden and the thickest piece reaches 145°F (63°C). Transfer it to a plate and let it rest for at least 3 minutes. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Lower the heat to medium. Add the onion and zucchini, season lightly with salt, and cook for 4-5 minutes, until softened. Add the garlic and cook for 30-60 seconds, until fragrant.
4. 4Stir in the tomato sauce and white beans. Simmer for 5-7 minutes, until the sauce is bubbling and coats the beans. Taste and adjust with salt and black pepper.
5. 5Return the pork and its juices to the skillet and warm through for 1-2 minutes, until the pork reaches 145°F (63°C). Serve immediately, then rest at least 3 minutes before slicing.