Dinner · 30 min

Pork Tenderloin & Greens

Dinner decisions, handled: Pork Tenderloin & Greens pairs pork tenderloin with green beans for a 30-minute dinner. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Pork tenderloin
• 2 cups Green beans
• 1 tbsp Dijon
• 1 tbsp Olive oil
• 1 tsp Thyme

Steps

1. Heat the oven to 425F. Take the 6 oz pork tenderloin out of the fridge 15 minutes ahead so it cooks evenly.
2. Pat the pork very dry, then rub it all over with 1 tablespoon of Dijon, 1 teaspoon of thyme, 1 tablespoon of olive oil, salt, and pepper.
3. Heat an oven-safe skillet over medium-high heat until hot. Sear the tenderloin 2 minutes per side until browned all over — about 6 minutes total.
4. Transfer the whole skillet to the oven and roast 12 to 15 minutes, until a thermometer in the thickest part reads 145F.
5. While the pork roasts, bring a pot of salted water to a boil for the green beans.
6. Trim 2 cups of green beans and boil 3 to 4 minutes until bright green and crisp-tender, then drain and rinse under cold water to keep the color.
7. Move the pork to a cutting board and rest 5 minutes — this keeps it juicy when sliced. Then cut into 1/2-inch medallions.
8. Serve the pork over the green beans with any resting juices spooned over the top.

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