Name: Garlic herb pork with russet potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 3/4 lb pork tenderloin, trimmed of silver skin; 2 1/2 medium russet potatoes, cut into 3/4-inch chunks; 1 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp dried basil; 2 tsp dried oregano; 1 3/4 tsp salt; 3/4 tsp black pepper; 1 1/4 lb green beans, trimmed; 1 3/4 tsp salted butter; 4 cups water; 1 1/2 tsp lemon juice

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato chunks with half the olive oil, a quarter of the salt, and half the pepper. Spread them in a single layer and roast for 15 minutes.
While potatoes roast, pat the pork tenderloins dry and season them with a quarter of the salt. Heat a 12-inch skillet over medium-high heat with a quarter of the oil. Sear the pork for 2 minutes on each of its four sides until browned all over.
In a small bowl, mix the minced garlic, dried basil, oregano, and the remaining olive oil. Remove the sheet pan from the oven, flip the potatoes, and move them to the edges. Place the pork in the center and rub with the garlic herb mixture. Return the pan to the oven and roast for 12 to 18 minutes. Done when reaches 145°F.
While everything roasts, bring the water and a pinch of salt and pepper to a boil in a large pot. Add the green beans and cook for 5 minutes until tender-crisp. Drain the beans and toss them with the butter, half the lemon juice, and the rest of the salt and pepper.
Transfer the pork to a board and let it rest for 5 minutes. Slice the pork and drizzle with the remaining lemon juice. Serve the sliced pork alongside the roasted potatoes and buttery green beans.

Nutrition

Ingredients

Instructions

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