Don't overcook the beans - they are wonderful when left with a little crunch!
Ingredients
1 1/3 kg
Pork, tenderloin
1/2 tsp
Salt
1/2 tsp
Garlic powder
1/2 tsp
Rosemary, dried
(or sage)
1 tbsp
Olive Oil, Extra Virgin
(or coconut oil; for browning)
908 gm
Green/yellow string beans, raw
1/2 cup
Red onion
(sliced)
2 tbsp
Lemon juice
2 clove(s)
Garlic
(crushed)
1/2 tbsp
Olive Oil, Extra Virgin
1 pinch
Salt and pepper
(to taste)
Instructions
Preheat your oven to 375°F. Rinse your pork then pat dry, then cover with the seasonings on all sides.
Add in the 1 tbsp of oil to a hot skillet and sear your pork on each side, included the ends. This will help keep the juices in the meat as it cooks.
Once browned, place the pork loin in baking dish and bake uncovered until your pork reaches an internal temperature of 145°-155°F. This will be roughly 45-50 minutes but this may vary in your oven. Start checking the roast with a meat thermometer after about 40 minutes. Remove from the oven when it's reached temperature and let it rest at least 10 minutes before slicing (this keeps the meat juicey).
Saute or steam your green beans for about 8 minutes.
Heat the 1/2 tbsp of oil in a skillet and toss in your green beans, chopped red onion, garlic, salt, pepper, and lemon juice.
Stir often so the garlic doesn't burn and all the beans get coated in the juice and seasoning. Cook the beans until they reach your desired tenderness.
Notes:
Pork
is high in zinc, vitamin B12, B6 and iron
Green Beans
contains folate, vitamin C and a great source of dietary fiber
