Pork, Potatoes and Pickled Green Beans

Pork, Potatoes and Pickled Green Beans
Servings: 6 Prep 10 mins Chill Overnight Cook 3 mins Roast 400°F 25 mins Stand 5 mins

Ingredients

  • 1 1/2 pounds fresh green beans, trimmed
  • 3 shallots, thinly sliced
  • 3 cloves garlic
  • 1 1/2 cups cider vinegar
  • 1 tablespoon sugar
  • 1/4 cup chopped fresh dill
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup plain bread crumbs
  • 1/4 cup fresh chopped parsley
  • 3 teaspoons sweet paprika
  • 2 tablespoons vegetable oil
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds pork tenderloin
  • 2 pounds baby red potatoes, halved

Make It

1. In a medium pot, combine beans; shallots; 1 clove of the garlic, sliced; the vinegar; sugar; 2 tablespoons of the dill; 1/2 teaspoon of the salt; 1/4 teaspoon of the pepper; and 3 cups water. Bring to a boil and cook 3 minutes. Pour into a bowl; cool. Cover with plastic wrap and refrigerate overnight.

2. Heat oven to 400 degrees F. In a small bowl, combine bread crumbs; 3 tablespoons of the parsley; 2 teaspoons of the paprika; remaining 2 cloves garlic, minced; 1 tablespoon of the dill; 1/2 teaspoon of the salt; and 1/8 teaspoon of the pepper. In a separate small bowl, whisk together 1 tablespoon of the oil and the mustard. Brush mustard mixture on pork. Pat bread crumb mixture evenly on tenderloin. Place tenderloin on a baking sheet.

3. Toss potatoes with remaining 1 tablespoon oil, 1 teaspoon paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place on a separate baking sheet.

4. Roast pork and potatoes at 400 degrees F for 25 minutes or until pork reaches 145 degrees F and potatoes are fork-tender. Toss potatoes with remaining 1 tablespoon each of the dill and parsley. Allow pork to rest for 5 minutes, then slice and serve with potatoes and pickled green beans.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 9, chol. (mg): 74, sat. fat (g): 2, carb. (g): 42, fiber (g): 7, pro. (g): 30, sodium (mg): 751, Percent Daily Values are based on a 2,000 calorie diet.