Don't overcook the beans - they are wonderful when left with a little crunch!
1 1/3 kg
(or coconut oil; for browning)
Green/yellow string beans, raw
Salt and pepper
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.
Calories from fat106
Calories from saturated fat34
Total Fat11.7 g
Saturated Fat3.8 g
Trans Fat0.0 g
Polyunsaturated Fat2.0 g
Monounsaturated Fat5.9 g
Total Carbohydrate12.7 g
Dietary Fiber4.4 g
is high in zinc, vitamin B12, B6 and iron
contains folate, vitamin C and a great source of dietary fiber