Pork Tenderloin With Shallots And String Beans

Serves: 4

Prep Time: 10 mintues

Cook Time: 45 minutes

Nutrition Score per serving:

339 calories, 36% fat (14 g; 3 g saturated), 32% carbs (28 g), 32% protein (28 g), 5 g fiber, 125 mg calcium, 4 mg iron, 358 mg sodium

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Ingredients

1 teaspoon dry mustard powder
1/2 teaspoon coriander
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 tablespoon canola oil
1 pork tenderloin (14-16 ounces)
7 small shallots (about 12 ounces), peeled and sliced lengthwise
Cooking spray
1 pound string beans (green, or wax beans if desired), stem ends trimmed
1/4 cup blanched almonds, toasted and chopped (1 1/2 ounces)
1 1/2 teaspoons fresh rosemary, chopped
1/3 cup balsamic vinegar
1/2 cup flat-leaf parsley, lightly packed and chopped

Directions

>Preheat oven to 375°F. Stir together mustard powder, coriander, 1/4 teaspoon of salt and black pepper in a small bowl.

>Heat canola oil in an ovenproof skillet over medium-high heat. Add tenderloin and cook 2-3 minutes per side. Remove, add shallots, toss and cook 2 minutes. While shallots cook, rub tenderloin with spice mixture. Return tenderloin to skillet, put it in the oven and bake for 20 minutes or until the meat reaches 155°F on a meat thermometer.

>When pork is almost done, heat a medium skillet over medium-high heat and coat with cooking spray. Add the string beans and remaining salt and cook for 1 minute; then add 2 tablespoons of water. Cook for 3 more minutes or until just tender. Add almonds and rosemary and transfer to serving dish.

>Remove pork, then place the pan over medium-high heat and add vinegar to shallots. Stir and allow vinegar to reduce by half, 1-2 minutes. Add parsley and serve over sliced pork tenderloin.