Herb-Infused Pork Tenderloin with Golden Potatoes and Blanched Green Beans
Succulent pork tenderloin marinated with aromatic herbs, alongside crispy golden potatoes and tender blanched green beans. This recipe creates an exquisite balance of flavors and textures, perfect for a memorable family dinner or elegant entertaining.
ingredients
- 1.5 lbs pork tenderloin
- 1 lb yellow potatoes
- 1 lb green beans
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
steps
- 1.
Preheat the oven to 400°F (204°C).
- 2.
In a small bowl, combine minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub the pork tenderloin with this herb mixture, ensuring it is evenly coated.
- 3.
Heat a skillet over medium-high heat, then sear the pork tenderloin on all sides until golden brown.
- 4.
Transfer the seared tenderloin to a baking dish and roast in the preheated oven for approximately 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
- 5.
Meanwhile, wash and halve the yellow potatoes. Place them in a pot, cover with water, and bring to a boil. Cook until tender, then drain.
- 6.
In a separate pot, bring water to a boil and blanch the green beans for 3-4 minutes, until they are vibrant green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process. Drain once cooled.
- 7.
Heat butter in a skillet over medium heat. Add the cooked potatoes and sauté until golden and crispy. Season with salt and pepper.
- 8.
Arrange sliced pork tenderloin, golden potatoes, and blanched green beans on a serving platter. Drizzle any remaining pan juices from the pork over the dish.
- 9.
Serve hot and enjoy the delightful combination!
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