Pork Tenderloin & Lemony Sauce
with Green Beans and Tomato Side Salad
This meal will evoke memories of your favourite Italian restaurant. Bright and zesty flavours pack an extra punch in this carb smart at-home supper!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit
Lemon
170 g
Green Beans
1 unit
Chicken Broth Concentrate
56 g
Arugula and Spinach Mix
1 tbsp
Italian Seasoning
113 g
Grape Tomatoes
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Trim, then halve green beans. Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat pork dry with paper towels. Cut into two equal pieces, crosswise. Season with salt and pepper, then sprinkle with half the Italian Seasoning.
Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, turning often, until golden-brown, 3-4 min. Transfer to a baking sheet and roast in the middle of the oven until cooked through, 14-16 min.**
While pork roasts, whisk together 1/2 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper.
Heat the same pan (from step 2) over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans, remaining Italian Seasoning and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp and liquid is absorbed, 5-7 min. Season with salt and pepper. Remove pan from heat, then transfer green beans to a plate and cover to keep warm.
Whisk together 3/4 cup water (dbl for 4 ppl), broth concentrate, cornstarch and lemon zest in the same pan. Heat over medium heat. and bring to a gentle boil. Cook, whisking often, until sauce is slightly thickened, 2-3 min. Season with salt and pepper.
Add tomatoes and arugula and spinach mix to the large bowl with dressing. Toss to combine, then season with salt and pepper. Thinly slice pork. Divide pork, green beans and salad between plates. Spoon sauce over pork. Squeeze over a lemon wedge, if desired.
