That is a looooong title for my dinner, but don’t let that mislead you… this was EASY and, with the help of my good friend tin foil, didn’t dirty anything other than a plate and a knife (win!). It took about an hour, start to finish, but most of that is spent doing whatever you want while the food is in the oven.
This recipe for the pork popped up in this month’s issue of Real Simple, and pork was on sale this week, so I decided to give it a go. I had never breaded a pork loin before – it was delicious. I recommend you go home and make one. Now. The Real Simple recipe shows the pork served with a green bean side dish… I’ve had this guy on my Pinterest for a while, so I decided to swap beans.
These roasted green beans and mushrooms are SO GOOD. That little bit of balsamic makes them oh so yummy. Roasting them turns the beans a sort of yellowy green color that makes them look overcooked, but I assure you, they aren’t. They’re just right. In fact, the more brown and caramelized they get, the better.
Ingredients (serves 4):
- 1 pork tenderloin
- 1/4 cup bread crumbs
- 2 cloves garlic, chopped
- 1 tsp paprika
- 1 Tbsp chopped (fresh or dry) rosemary
- salt & pepper
- 1 lb green beans, ends trimmed
- 1/2 lb cremini mushrooms, sliced
- about 1 1/2 Tbsp olive oil
- about 1 Tbsp balsamic vinegar
- some grated parmesan
- Pre-heat oven to 425
- On a big plate, mix the bread crumbs, garlic, paprika, rosemary, and some salt & pepper. Completely coat the pork in the bread crumb mix. Put the pork on a foil-lined baking sheet.
- On a second foil-lined baking sheet, mix the beans, mushrooms, oil, vinegar, and some salt & pepper until the veggies are coated.
- Bake the veggies and pork (veggies on a higher-up rack than the pork) for 20-30 minutes, or until the veggies are done and the pork is cooked through. Stir the veggies once or twice while they’re in there.
- Let the pork rest for about 5 minutes before slicing. Serve the veggies topped with a sprinkle of parmesan. Enjoy!