Pan-Seared Lean Pork Tenderloin with Sautéed Green Beans & Herbed Potato Salad
A flavorful and robust dinner featuring pan-seared pork tenderloin, complemented by crisp sautéed green beans and a light, herb-infused potato salad, perfect for a summer evening.
Ingredients
- Red Onion20 g
- Apple Cider Vinegar15 ml
- Olive Oil18.8 ml
- Salt1 pinch
- Black Pepper1 pinch
- Pork Tenderloin200 g
- Potato280 g
- Green Bean150 g
- Fresh Parsley5 g
- Fresh Chives5 g
Instructions
- 1Step 1
Wash and dice potatoes into 1-inch cubes. Place in a pot of cold salted water, bring to a boil, and cook for 10-12 minutes until tender. Drain well.
- 2Step 2
While potatoes cook, trim the ends off the green beans. Finely slice the red onion. Chop fresh parsley and chives.
- 3Step 3
In a bowl, combine the cooked potatoes, sliced red onion, chopped parsley, chives, apple cider vinegar, 15ml of olive oil, salt, and pepper. Toss gently to combine. Set aside.
- 4Step 4
Season the pork tenderloin with salt and pepper.
- 5Step 5
Heat remaining 3.75ml olive oil in a large skillet over medium-high heat. Sear the pork tenderloin for 4-5 minutes per side, until browned and cooked through (internal temperature 63°C / 145°F). Let rest for 5 minutes before slicing.
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