Rosemary-Crusted Pork Tenderloin

rosemary-crusted-pork
Photo by Grant Cornett
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 285 calories
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 92 mg
    • Sodium 705 mg
    • Protein 33 g
    • Carbohydrate 15 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 65 mg
  • January 2011

Ingredients

  1. Check 1/4cup bread crumbs
  2. Check 2 cloves garlic, chopped
  3. Check 1teaspoon smoked paprika
  4. Check 1tablespoon chopped rosemary
  5. Check kosher salt and black pepper
  6. Check 11 1/4-pound pork tenderloin
  7. Check 1teaspoon plus 1 tablespoon olive oil
  8. Check 1pound green beans
  9. Check 1/4cup pitted kalamata olives, halved

Directions

  1. Heat oven to 425° F.
  2. On a large plate, combine the bread crumbs, garlic, paprika, rosemary, and ½ teaspoon salt.
  3. Rub the pork with 1 teaspoon of the oil, coat with the bread crumb mixture, then place on a rimmed baking sheet.
  4. Roast the pork until cooked through, 20 to 30 minutes. Let rest 5 minutes before slicing.
  5. Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
  6. Drain the beans and toss with the olives, ¼ teaspoon each salt and pepper, and the remaining tablespoon of oil. Serve with the pork