Maiale agli Aromi con Fagiolini (Herb-Crusted Pork Tenderloin with Green Beans)
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Ingredients
- 600 g pork tenderloin
- 300 g fine green beans, trimmed
- 2 garlic cloves
- 2 fresh rosemary
- 6 fresh sage leaves
- 1 lemon, zested
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 306 kcal
- Protein
- 33.3 g
- Carbohydrate
- 4.1 g
- of which sugars
- 1.7 g
- Fat
- 15.6 g
- of which saturates
- 3.3 g
- Fibre
- 3.5 g
- Salt
- 0.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Finely chop the garlic, rosemary and sage and mix with the lemon zest and 1 tablespoon of the olive oil.
- 2
Rub the herb mixture all over the pork tenderloin and season well.
- 3
Heat the remaining olive oil in an oven-proof pan and brown the pork all over for 4-5 minutes.
- 4
Transfer to the oven and roast for 15-18 minutes until cooked through with no pink remaining, then rest for 5 minutes before slicing.
- 5
Meanwhile, steam or boil the green beans for 4-5 minutes until just tender.
- 6
Serve the sliced pork with the green beans alongside.
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