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Oven Pork Cassoulet

Bake Time 35 minutes

Prep Time 15 minutes


Makes 6 servings


1-1/4 pounds pork tenderloin, trimmed of fat and cut into 1-inch pieces
1 tablespoon canola oil
1 cup chopped onion
1 cup chopped peeled carrots
3 cloves garlic, minced
2 cans (about 15 ounces each) cannellini beans, rinsed and drained
1 can (about 14-1/2 ounces) diced tomatoes with Italian seasoning, undrained
1/4 pound fat-free smoked turkey sausage, cut into 1/4-inch-thick slices
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper


  1. Preheat oven to 325°F. Brown pork, half at a time, in hot oil in Dutch oven. Remove from pan; set aside.
  2. Add onion, carrots and garlic to Dutch oven; cook and stir over medium heat 8 to 10 minutes or until vegetables are tender.
  3. Combine pork, carrot mixture and remaining ingredients in 3-quart casserole. Cover and bake 35 to 40 minutes or until pork is tender and no longer pink.

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