Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
Add pork and cook, turning often, until browned on all sides, 3 to 5 minutes total.
Transfer the pan to the oven.
Roast until an instant-read thermometer inserted in the center registers 145 degrees F, 12 to 15 minutes.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat.
Add spinach and 1/8 teaspoon salt; cook, stirring, until wilted, 2 to 3 minutes.
Transfer to a bowl; cover to keep warm.
Heat the remaining 1 tablespoon oil in the pot over medium heat.
Add garlic, sage and crushed red pepper; cook for 30 seconds.
Add beans, 1/2 cup broth and the remaining 1/8 teaspoon salt.
Mash with a potato masher until almost smooth.
Reduce heat and cook, stirring often, until hot, about 5 minutes.
Remove from heat and cover.
Transfer the pork to a clean cutting board and let rest for 5 minutes.
Bring to a boil over medium-high heat, scraping up any browned bits.
Reduce heat and simmer until thickened slightly, 1 to 2 minutes.
Serve with the spinach, mashed beans and sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
