Name: Herb-Rubbed Pork Tenderloin with Garlic Green Beans and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Pork Tenderloin; 0.5 cup Cooked Quinoa; 1 cup Green Beans; 0.25 cup Non-fat Greek Yogurt; 2 teaspoons Olive Oil; 2 cloves Garlic; 1 tablespoon Lemon Juice; 1 teaspoon Dried Herb Blend

Herb-Rubbed Pork Tenderloin with Garlic Green Beans and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Rubbed Pork Tenderloin with Garlic Green Beans and Quinoa

Roasted herb-rubbed pork tenderloin served with garlic-sautéed green beans and quinoa, finished with a dollop of zesty, cooling Greek yogurt sauce.

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NUTRITION

Protein

45.2g

Fat

16.7g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Pork Tenderloin

0.5 cup Cooked Quinoa

1 cup Green Beans

0.25 cup Non-fat Greek Yogurt

2 teaspoons Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

1 teaspoon Dried Herb Blend

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PREPARATION

1
Preheat your oven to 400°F.
2
Rub the pork tenderloin with one teaspoon of olive oil and the dried herb blend until evenly coated.
3
Heat an oven-safe skillet over medium-high heat and sear the pork on all sides until a golden crust forms.
4
Transfer the skillet to the oven and roast for 12 to 15 minutes or until the internal temperature reaches 145°F.
5
While the pork is roasting, sauté the green beans and minced garlic in the remaining teaspoon of olive oil until they are tender-crisp.
6
In a small bowl, whisk together the Greek yogurt and lemon juice to create a smooth sauce.
7
Remove the pork from the oven and let it rest for 5 minutes before slicing into medallions.
8
Plate the sliced pork over the warm quinoa alongside the garlic green beans and top with the yogurt sauce.