Rosemary-Crusted Pork Tenderloin

Rosemary-crusted pork
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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
By January, 2011

Nutritional Information

  • Per Serving
  • Calories 285
  • Fat 10g
  • Sat Fat 2g
  • Cholesterol 92mg
  • Sodium 705mg
  • Protein 33g
  • Carbohydrate 15g
  • Sugar 4g
  • Fiber 4g
  • Iron 3mg
  • Calcium 65mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
If you aren’t planning to cook the pork tenderloin within a day or two of buying it, look for one packaged in Cryovac. The meat will last in the refrigerator for up to 5 days and is much less likely to develop freezer burn if frozen.

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