Friday, November 28, 2014

Rosemary-Crusted Pork Tenderloin

Serves 4
preparation - 10 minutes
cooking - 40 minutes
other - 40 minutes  

1/4 cup bread crumbs 
2 cloves garlic, chopped 
1 teaspoon smoked paprika 
1 tablespoon chopped rosemary 
kosher salt and black pepper 
1 1 1/4-pound pork tenderloin 
1 teaspoon plus 1 tablespoon olive oil 
1 pound green beans 
1/4 cup pitted kalamata olives, halved

1.Heat oven to 425° F.
2.On a large plate, combine the bread crumbs, garlic, paprika, rosemary, and ½ teaspoon salt.
3.Rub the pork with 1 teaspoon of the oil, coat with the bread crumb mixture, then place on a rimmed baking sheet.
4.Roast the pork until cooked through, 20 to 30 minutes. Let rest 5 minutes before slicing.
5.Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
6.Drain the beans and toss with the olives, ¼ teaspoon each salt and pepper, and the remaining tablespoon of oil. Serve with the pork

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