Orange-Balsamic Pork Tenderloin
Blistered Green Beans with Toasted Almond Vinaigrette
Ingredients
- 1 orange
- 1 Tbsp balsamic vinegar
- 1½ Tbsp olive oil
- 1 lb pork tenderloin, trimmed
- 3 cloves garlic, halved
- ½ Tbsp chopped fresh thyme (optional)
Instructions
- Preheat oven to 475°F. Grate 1 tsp zest and squeeze 2 Tbsp juice from orange. Whisk together orange juice, vinegar, and oil in a small bowl.
- Place pork in a baking dish. Cut several ½-inch slits in pork; stuff garlic into slits. Pour vinegar mixture over pork, turning to coat.
- Sprinkle pork with orange zest, and, if desired thyme, salt, and pepper. Roast pork 20 to 25 minutes or until a meat thermometer inserted into center reads 145°F. Let stand 10 minutes before slicing.
Side Dish Ingredients
- ½ lb green beans, trimmed
- 4 Tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp pepper
- ¼ cup slivered almonds (or use chopped walnuts)
- 2 cloves garlic, minced
- ½ Tbsp dried crushed rosemary
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 475°F. Toss together beans, 1 Tbsp oil, ¼ tsp salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Roast 12 to 15 minutes or until beans are blistered.
- Meanwhile, cook nuts, garlic, and rosemary in 3 Tbsp hot oil over medium heat 3 minutes or until fragrant. Stir in vinegar and ¼ tsp salt. Drizzle beans with nut mixture.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
236
|
239
|
475
|
| Fat (g) | 10 | 23 | 33 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 400 | 326 | 726 |
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