Pork Tenderloin with Brown Rice and Steamed Green Beans

Ingredients

• pork tenderloin 7 oz
• brown rice 1.5 cups cooked
• green beans 1.5 cups steamed
• olive oil 1 tbsp

Method

1. Prepare the pork tenderloin. Pat the pork tenderloin dry with paper towels to ensure a good sear. Season it lightly with salt and pepper on all sides.
   Tip: Drying the meat helps it brown better and develop more flavor.
2. Cook the pork tenderloin. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the pork tenderloin. Sear each side for about 3-4 minutes until browned. Then, reduce heat to medium-low, cover, and cook for another 10-12 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat and let it rest for 5 minutes before slicing.
   Tip: Use a meat thermometer to check doneness for perfect results.
3. Cook the brown rice. If you don’t have cooked rice ready, rinse 1/2 cup dry brown rice under cold water. Combine with 1 cup water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed and rice is tender. Fluff with a fork.
   Tip: Cooking rice ahead of time saves you from multitasking.
4. Steam the green beans. Trim the ends of the green beans. Bring about an inch of water to a boil in a pot fitted with a steamer basket. Add the green beans to the basket, cover, and steam for 5-7 minutes until tender but still crisp.
   Tip: Test beans with a fork to avoid overcooking; they should be bright green and slightly firm.
5. Plate and serve. Slice the rested pork tenderloin into medallions. Serve alongside 1.5 cups cooked brown rice and 1.5 cups steamed green beans. Drizzle any remaining olive oil over the green beans or rice for extra flavor.
   Tip: Letting the pork rest ensures juices stay inside for moist meat.

Pro tips

• Use a meat thermometer to ensure pork is cooked safely and remains juicy.
• Cook brown rice ahead of time and store in the fridge to save time on busy days.