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Pork Tenderloin & Lemony Sauce

Pork Tenderloin & Lemony Sauce

with Green Beans and Tomato Side Salad

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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.

Tags:QuickCarb Smart (50g or less)
Allergens:Sulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Calories510 kcal
Fat31 g
Saturated Fat4.5 g
Carbohydrate21 g
Sugar5 g
Dietary Fiber7 g
Protein41 g
Cholesterol95 mg
Sodium1030 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Zester
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

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.

6

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.