Herb-Marinated Pork Tenderloin and Oven-Roasted Green Beans

Herb Marinated Pork Tenderloin & Oven-Roasted Green Beans

I rarely eat out…which means I cook A LOT!  Don’t get me wrong, I love it but sometimes I just don’t have the energy to create a new recipe so I head to the internet for inspiration…these recipes are inspired by two great chefs from the Food Network, Ina Garten and Emeril Lagasse.  Both original recipes can be viewed at http://www.foodnetwork.com by clicking on the recipe title, I only tweaked the measurements slightly and of course added some bacon!  This was essentially a one pan and one baking sheet meal, easy prep and quick clean-up!

Herb-Marinated Roasted Pork Tenderloin

Ingredients

  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic (2 cloves)
  • 2 teaspoons minced fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 pork tenderloin (about 1 pound)
  • Freshly ground black pepper
  • 1 tablespoon coconut oil, ghee, butter or lard

Directions

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloin from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloin generously with salt and pepper. Heat 1 tablespoons coconut oil (or your fat of choice) in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloin on all sides until golden brown. Place the saute pan in the oven and roast the tenderloin for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloin to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Oven-Roasted Green Beans with Shallots and Bacon

Ingredients

  • 1 pound green beans, rinsed and ends trimmed
  • 3 slices sugar/nitrate-free bacon
  • 1 shallot, chopped
  • 2 teaspoons minced garlic
  • Celtic sea salt
  • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Line a large baking pan with foil or parchment paper.  In a large skillet over medium-high heat fry bacon until crisp, remove to paper towels to drain, once cool crumble and set aside.  Reserve bacon grease by straining into a bowl and set aside to cool.  In a large bowl combine green beans, shallots, garlic and 2 tablespoons of the reserved bacon grease.  Add salt and pepper and toss, making sure all the vegetables are coated evenly with the bacon grease and spices.  Spread onto the prepared baking sheet.  Roast in the oven for 18 – 22 minutes, stirring halfway through baking.  The green beans will be slightly caramelized and wrinkly when done, some will be crispy.  Serve warm and topped with the reserved crumbled bacon.

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, Make Ahead Monday, Fat Tuesday, Slightly Indulgent Tuesday,

Tasty Tuesday, Gluten-Free Wednesday, Whole Food Wednesday

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Comments

  1. This looks like a great dinner! I’d be honored if you’d share it on our new weekly link up — Friday Food Flicks — Amanda

  2. I find inspiration from the internet and cookbooks ALL the time, and do a lot of tweaking/modifying to make them “mine” so no worries there!

    I love, love, love this recipe and especially love that the pork is cooked to a lovely, juicy medium. So gorgeous, and I bet soooo tasty, too! Thanks for the link!

  3. I love simple flavorful dinners that don’t require a lot of thinking. Who doesn’t? 🙂
    I’m hosting Whole Food Wednesdays at Beyond The Peel. The page will be going up tonight but this is the link if you’d like to come over and share.
    http://www.beyondthepeel.net/2012/01/whole-food-wednesdays-curried-lentil-soup.html

  4. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-10-2012/

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
    http://realfoodforager.com/probiotic-food-challenge-linky/

  5. This looks delicious!

    I’m hosting a make-ahead meal link-up, and I think that your roast would work great frozen in the marinade and thawed and cooked for an easy meal later.

    I would love to have you come share this post at:

    http://naturalparentingunnaturalworld.blogspot.com/2012/01/make-ahead-monday-2.html

    Hope to see you there!

  6. This looks and sounds great. We just butchered our hogs for the year and while wrapping the cuts I was wondering how I’d cook the tenderloin this year now that I have to be wheat/gluten free – this looks like the answer.
    I will definitely make this. Thanks

  7. Thanks for coming by and sharing this with us at Whole Food Wednesdays. It just looks so darn delicious!

  8. I have a tenderloin in the freezer…one of my favorite cheap cuts of meat!! This meal looks right up my alley, I found you on Allergy Free Wednesdays, I am pinning this!

  9. WOW, ITS FUNNY THAT THIS IS THE “EXACT” WORD-FOR-WORD RECIPE ON FOODNETWORK.COM BY “BAREFOOT CONTESSA!” SOMEBODY IS PLAGERIZING!

Trackbacks

  1. […] Roasted Green Beans, Baked Potatoes (lightly EVO and salt the skin before baking), Fermented Fries, Cumin Lime Carrots […]

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