Roasted Pork Tenderloin with Green Beans

· 55 min · Beef · keto, low-carb, high-protein

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Ingredients

• 1 lb Pork tenderloin
• 1/2 lb Fresh green beans, trimmed
• 1 tbsp Olive oil
• 1/2 tsp Garlic powder
• 1/2 tsp Dried thyme
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper
• 1/2 tbsp Unsalted butter

Method (tap to check — screen stays awake)

1. Heat the oven to 425°F; give it about 10 minutes to come fully to temperature.
2. Pat the pork dry with paper towels. Mix 3/4 tsp salt, the pepper, garlic powder, and thyme in a small bowl, then rub the mixture over the pork.
3. Trim the green beans into bite-size lengths and toss them with 1 tbsp olive oil and the remaining 1/4 tsp salt on a rimmed baking sheet.
4. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat for 2 minutes, until it shimmers.
5. Brown the pork in the skillet for 2 minutes on each side, turning with tongs when each side has a golden-brown crust. If the oil smokes, briefly lift the skillet from the heat.
6. Put the skillet with the pork in the oven and place the green beans on the baking sheet beside it. Roast for 18–25 minutes, until the pork's thickest part reaches 145°F and the beans are tender with browned spots.
7. Move the pork to a cutting board and rest it for 5 minutes so the juices settle. Stir the butter into the hot green beans until melted, then slice the pork across the grain.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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