NUTRITION

SERVINGS

INGREDIENTS

4.8 oz Pork Tenderloin

220g Yellow Potatoes, chopped

150g Green Beans, trimmed

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

2 cloves Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

Sea salt and black pepper to taste

PREPARATION

• 1

  Place the chopped potatoes in a pot of boiling water and cook until fork-tender, approximately 15 minutes.

• 2

  While potatoes cook, season the pork tenderloin with sea salt, black pepper, rosemary, and thyme.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat and sear the pork on all sides until the internal temperature reaches 145°F.

• 4

  Set the pork aside on a cutting board to rest for at least 5 minutes.

• 5

  Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are vibrant and tender-crisp.

• 6

  Drain the potatoes and mash them thoroughly with the remaining olive oil, Greek yogurt, and minced garlic until velvety.

• 7

  Slice the rested pork tenderloin into medallions and serve immediately alongside the garlic mash and steamed beans.