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Ingredients
- 6 cloves garlic
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 1 tablespoon olive oil
- 4 teaspoons roasted garlic-herb seasoning
- 1 lb pork tenderloin
- 12 oz trimmed fresh green beans
- 1 cup grape tomatoes
- Hot, cooked brown rice (optional for serving)
Steps
- Preheat oven to 425°F. Chop garlic and herbs finely; combine with oil and seasoning. Preheat 10-inch cast-iron skillet (or oven-proof sauté pan) on medium-high 2–3 minutes.
- Rub pork with 1 tablespoon herb mixture and place in skillet (wash hands). Cook 3–4 minutes, turning often, until browned, then remove from skillet.
- Place green beans, tomatoes, and remaining herb mixture (about 5 tablespoons) in bowl; toss to coat, then add to same skillet. Cook 1–2 minutes, stirring occasionally, until beans are lightly browned.
- Place pork on top of vegetable mixture. Bake 12–15 minutes until tomatoes have broken down and pork is 145°F. Let pork stand 5 minutes before slicing. Serve pork and vegetable mixture over brown rice, if using.
Amount per ¼ recipe serving: Calories 190, Total Fat 7g, Sat Fat 1.5g, Trans Fat 0g, Chol 60mg, Sodium 740mg, Total Carb 11g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%