Pork and White Bean Tomato Skillet with Cabbage

• pork tenderloinpatted dry24 oz
• white beansdrained and rinsed2 cup
• diced tomatoes2 cup
• shredded cabbage8 oz
• rice3/4 cup
• yellow oniondiced1/2
• olive oil4 tsp
• paprika1 tsp
• italian seasoning1 tsp
• lemon juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion. Pat the pork tenderloin dry without rinsing it, then season all sides with the kosher salt, black pepper, and paprika. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Combine the rice with water according to the package directions in a saucepan. Bring it to a simmer, cover, and cook until tender and the water is absorbed, about 15-20 minutes. Let it stand covered for 5 minutes, then fluff it.
3. 3Heat the olive oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side, turning to brown each side, until deeply golden and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a plate and wash the board, knife, and your hands with soap and water before touching anything else. Let the pork rest for at least 3 minutes before slicing.
4. 4Reduce the heat to medium. Add the onion and a small pinch of salt, then cook for 3-4 minutes, until translucent and softened. Stir in the italian seasoning and cook for 30-60 seconds, until fragrant.
5. 5Add the diced tomatoes, white beans, and shredded cabbage. Simmer for 5-7 minutes, stirring occasionally, until the cabbage is tender and the tomatoes have reduced slightly. Taste and adjust the salt, black pepper, and lemon juice.
6. 6Slice the rested pork and serve it over the tomato and bean skillet with the rice. Spoon the pan juices over the pork.