Roasted Pork Tenderloin with Potatoes and Green Beans
· 55 min · Beef · gluten-free, dairy-free, high-protein
547 cal
57g protein
37g carbs
19g fat
per serving · estimated
Ingredients
- 1 lb Pork tenderloin
- 1 lb Baby potatoes, halved
- 8 oz Green beans, trimmed
- 1 1/4 tbsp Olive oil
- 3/4 tsp Garlic powder
- 3/4 tsp Dried rosemary
- 3/4 tsp Kosher salt
- 1/4 tsp Black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425°F for about 10 minutes, until fully heated; a hot oven helps the potatoes brown instead of steam.
- Halve the potatoes into bite-size pieces and trim the green beans; aim for potatoes of similar size so they finish together.
- Pat the pork dry with paper towels, then rub it with 1/2 tablespoon olive oil, 1/2 teaspoon salt, garlic powder, rosemary, and pepper.
- Toss the potatoes with 1 tablespoon olive oil and the remaining 1/2 teaspoon salt on a rimmed baking sheet; spread them cut-side down in one layer.
- Roast the potatoes at 425°F for 15 minutes, until their edges begin to turn golden and a fork starts to enter the centers.
- Move the potatoes to the sides of the pan and place the pork in the middle; roast at 425°F for 12 minutes, until the pork surface is lightly browned.
- Toss the green beans with the remaining 1/2 tablespoon oil and add them to the pan; roast everything 8-12 minutes more, until the beans are tender and the pork reaches 145°F at its thickest point.
- Move the pork to a cutting board and rest it for 5 minutes so the juices settle; slice across the grain and serve with the potatoes and beans. If the pork is not yet 145°F, return it to the oven for 3-5 minutes and check again.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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