Rosemary-Crusted Pork Tenderloin

Rosemary-crusted pork
Grant Cornett
Serves 4
preparation
10
minutes
cooking
40
minutes
other
40
minutes

Ingredients

1/4
cup
bread crumbs
2
cloves garlic, chopped
1
teaspoon
smoked paprika
1
tablespoon
chopped rosemary
kosher salt and black pepper
1
1 1/4-pound
pork tenderloin
1
teaspoon
plus 1 tablespoon olive oil
1
pound
green beans
1/4
cup
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

 

Gina Marie Miraglia
January 2011

Nutritional Information

  • Per Serving
  • Calories 285
  • 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
What does this mean? See Nutrition 101.