Name: Garlic herb roasted pork tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz pork tenderloin, trimmed of silver skin; 7 oz Yukon Gold potatoes, cut into 3/4-inch chunks; 1 tbsp olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 5 oz green beans, trimmed; 1 1/2 tsp salted butter; 2 cups water; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a 12-inch oven-safe skillet, toss the potato chunks with half the olive oil and a pinch of the salt. Roast the potatoes alone for 15 minutes.
While potatoes roast, mix the remaining oil with the dried basil, oregano, half the pepper, and another pinch of salt. Rub this mixture over the pork. Heat a separate pan over medium heat and sear the pork for 1 to 2 minutes on each of its three or four sides until browned all over, about 6 minutes total.
Remove the skillet from the oven and move the potatoes to the edges. Rub the minced garlic over the seared pork and place it in the center of the skillet. Return the skillet to the oven and roast until the potatoes are tender and the pork is done. Done when thermometer reads 145°F.
While everything roasts, bring the water and remaining salt and pepper to a boil in a small pot. Add the green beans and cook for 4 to 5 minutes until tender-crisp. Drain and toss with the butter and half the lemon juice.
Transfer the pork to a board and let it rest for 5 minutes. Slice the pork and drizzle with the remaining lemon juice. Plate the pork with the roasted potatoes and the buttery green beans.

Nutrition

Ingredients

Instructions

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