Instructions: Make pork: Heat oven to 450F. Brush all sides of pork with oil. Place in center of a jelly-roll pan. Combine salt, rosemary, thyme, fennel seeds and pepper in a cup. Rub mixture all over pork. Roast pork 10 minutes; turn and roast 10-15 minutes more until meat thermometer registers 155F when inserted in center. Transfer to cutting board, cover loosely with foil.

Make beans: Meanwhile, heat oil in medium saucepan over medium heat. Add garlic and cook 1 minute. Add tomatoes and rosemary; bring to a boil.

Reduce heat to medium-low; stir in beans, salt and pepper and simmer 15-20 minutes, until mixture thickens slightly.

Heat water and salt in a 12" skillet over high heat. Add spinach; cook, stirring until spinach wilts, 3-5 minutes. Drain.

Slice pork and divide among serving plates. Divide spinach and spoon beans over spinach on each plate. Garnish with fresh rosemary, if desired.

Makes 6 servings (not!)

NOTES : To those of you on eat-l, youve already seen this recipe. Its worth repeating though. and Im not a big fan of beans. There are 4 of us and this is supposed to serve 6. Rather than tenderloin, I used half of a pork loin roast.

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