Spiced Pork Tenderloin With Green Beans

pork-beans-olives
Photo by José Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 337 calories
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 98 mg
    • Sodium 592 mg
    • Protein 38 g
    • Carbohydrate 11 g
    • Sugar 2 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 65 mg

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.

Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 2 pork tenderloins (about 1 1/2 pounds total)
  3. Check 1 teaspoon fennel seed, crushed
  4. Check 1 teaspoon paprika
  5. Check kosher salt and black pepper
  6. Check 1 small red onion, sliced
  7. Check 1 pound green beans, trimmed
  8. Check 1/3 cup pitted green olives, halved
  9. Check 1 tablespoon red wine vinegar

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
  2. Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.
  3. Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
  4. Add the green beans, ½ cup water, and ¼ teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine.
  5. Serve the pork with the green beans.