Rigatoni With Pork And Beans - cooking recipe

Ingredients

12 oz rigatoni
2 tbsp plus 1 tsp oil
2 None onions, finely diced
1 clove garlic, finely diced
1 tbsp tomato paste
1/2 cup vegetable stock
2 cans (14 oz each) baked beans in tomato sauce
1 lb pork tenderloin, cut into 3/4 inch thick slices
2 oz baby spinach, plus additional leaves for garnish

Preparation

Cook rigatoni in boiling salted water according to the package directions. Drain.
Meanwhile, heat 1 tsp of oil in a medium saucepan on medium heat. Add onion and garlic and saute for 1-2 mins. Add tomato paste and saute for 30 seconds. Add stock and baked beans and cook for 2 mins.
Heat remaining 2 tbsp oil in a large skillet on medium-high heat. Add pork and cook for 2-3 mins per side. Add the sauce. Cook 2 mins or until pork is cooked through. Add spinach and season to taste. Serve the pasta and sauce in deep plates or bowls. Garnish with spinach leaves.