Friday, November 28, 2014
Rosemary-Crusted Pork Tenderloin
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