Herb-Roasted Pork Tenderloin

Name: Herb-Roasted Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.25 pound pork tenderloin (trimmed of silver skin); 1 pound fresh green beans (trimmed); 1 head cauliflower (cut into florets); 1.5 tablespoon olive oil (extra virgin); 1 teaspoon dried rosemary (crushed); 1 teaspoon dried thyme; 3 clove garlic (minced); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

Tender pork tenderloin medallions roasted with rosemary and thyme, served over smooth garlic cauliflower mash and tender roasted green beans.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: French
Difficulty: Medium
Cost: $4.23/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Paleo
Keto
Low-Calorie
Low-Carb
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein
Whole30
Soy-Free

Ingredients

1.25 pound pork tenderloin (trimmed of silver skin)
1 pound fresh green beans (trimmed)
1 head cauliflower (cut into florets)
1.5 tablespoon olive oil (extra virgin)
1 teaspoon dried rosemary (crushed)
1 teaspoon dried thyme
3 clove garlic (minced)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
Rub the trimmed pork tenderloin with 1/2 tablespoon of the olive oil, dried rosemary, dried thyme, 1 minced garlic clove, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Place in the center of the baking sheet.
Toss the trimmed green beans with 1/2 tablespoon of the olive oil, 1/8 teaspoon of the salt, and remaining 1/8 teaspoon black pepper. Spread the green beans around the pork tenderloin.
Roast in the oven for 20 to 22 minutes until the pork reaches an internal temperature of 145°F and green beans are tender-crisp. Remove pork and let rest on a cutting board for 5 minutes before slicing into medallions.
While pork roasts, steam the cauliflower florets in a pot with a steamer basket over boiling water for 10 minutes until fork-tender.
Transfer steamed cauliflower to a food processor or bowl with remaining 1/2 tablespoon olive oil, remaining 2 cloves minced garlic, and remaining 1/8 teaspoon salt. Blend or mash until creamy and smooth.
Plate sliced pork tenderloin over creamy garlic cauliflower mash with roasted green beans on the side.

Notes

Letting the tenderloin rest for a full 5 minutes before slicing locks in all the flavorful natural juices.

Nutrition (per serving)

Calories: 298
Protein: 33.8 g
Carbohydrates: 18.3 g
Fat: 10.3 g
Fiber: 5.1 g
Sodium: 445 mg
Saturated Fat: 2.6 g
Sugar: 8.6 g
Cholesterol: 94 mg