Lemon-Herb Pork Tenderloin with Green Beans
By America's Test KitchenPublished on April 16, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
2 (1-pound) pork tenderloins, trimmed1 ½ tablespoons chopped fresh thyme 5 teaspoons grated lemon zest (2 lemons)Salt and pepper 1 ½ pounds green beans, trimmed¼ cup extra-virgin olive oil ½ cup sliced almonds, toasted2 garlic cloves, minced
Before You Begin
If you wash your green beans, make sure they’re thoroughly dry before roasting.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat pork dry with paper towels and sprinkle with thyme, 1 tablespoon lemon zest, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss green beans, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together on rimmed baking sheet. Push green beans to sides of sheet, leaving center of sheet clear.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to cleared center of sheet. Roast until pork registers 140 degrees and green beans are tender, about 15 minutes.
- Transfer pork to carving board, tent with foil, and let rest for 5 minutes. Add almonds, garlic, remaining 2 teaspoons lemon zest, and remaining 2 tablespoons oil to green beans and toss to combine. Slice pork and serve with green beans.
Time
30 minutesYield
Serves 4Ingredients
2 (1-pound) pork tenderloins, trimmed
1 ½ tablespoons chopped fresh thyme
5 teaspoons grated lemon zest (2 lemons)
Salt and pepper
1 ½ pounds green beans, trimmed
¼ cup extra-virgin olive oil
½ cup sliced almonds, toasted
2 garlic cloves, minced
Ingredients
2 (1-pound) pork tenderloins, trimmed
1 ½ tablespoons chopped fresh thyme
5 teaspoons grated lemon zest (2 lemons)
Salt and pepper
1 ½ pounds green beans, trimmed
¼ cup extra-virgin olive oil
½ cup sliced almonds, toasted
2 garlic cloves, minced
Ingredients
2 (1-pound) pork tenderloins, trimmed
1 ½ tablespoons chopped fresh thyme
5 teaspoons grated lemon zest (2 lemons)
Salt and pepper
1 ½ pounds green beans, trimmed
¼ cup extra-virgin olive oil
½ cup sliced almonds, toasted
2 garlic cloves, minced
Why This Recipe Works
Browning the pork before roasting it adds color and flavor.
Before You Begin
If you wash your green beans, make sure they’re thoroughly dry before roasting.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat pork dry with paper towels and sprinkle with thyme, 1 tablespoon lemon zest, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss green beans, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together on rimmed baking sheet. Push green beans to sides of sheet, leaving center of sheet clear.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to cleared center of sheet. Roast until pork registers 140 degrees and green beans are tender, about 15 minutes.
- Transfer pork to carving board, tent with foil, and let rest for 5 minutes. Add almonds, garlic, remaining 2 teaspoons lemon zest, and remaining 2 tablespoons oil to green beans and toss to combine. Slice pork and serve with green beans.
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