Herb Pork Tenderloin with Potatoes & Green Beans
55 min460 kcal each
The leanest cut of pork, roasted pink and juicy with crisp potatoes and a mustard pan sauce.
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Plan this recipeIngredients
for 4 servings- Pork tenderloin700 g
- Potatoes900 g
- Green beans400 g
- Olive oil2 tbsp
- Mustard1 tbsp
- Garlic3 clove
- Fresh rosemary2 piece
- Salt1 tsp
- Black pepper½ tsp
Method
Prep 15 min · cook 40 min- Heat the oven to 220 °C. Cut the potatoes into chunks, toss with half the oil and salt, and roast for 20 minutes.
- Rub the pork with the mustard, the rest of the oil, the chopped rosemary, garlic and pepper.
- Sear the pork on all sides in a hot pan, then put it on the tray with the potatoes.
- Roast for 15–18 minutes, until it reaches 63 °C in the middle. Rest it for 5 minutes. It stays slightly pink, and that is correct.
- Meanwhile, boil the green beans for 4 minutes.
- Slice the pork and serve with the potatoes and beans, spooning over any juices.
Nutrition
per servingCal
460
Protein
43g
Carbs
47g
Fat
11g
Of 5.2g of sugar per serving, 0g is added sugar.
Of 11g of fat per serving, 2.3g is saturated.
