Pork Tenderloin with Mashed Potatoes and Green Beans

Ingredients

• Pork tenderloin 4 oz
• Mashed potatoes 1.5 cups
• Green beans 1.5 cups
• Olive oil 1 tbsp
• Garlic 1 clove

Method

1. Prepare the Ingredients. Start by gathering all your ingredients. Trim any excess fat from the pork tenderloin and pat it dry with paper towels. Peel and mince the garlic clove. If using fresh green beans, rinse and trim the ends. If frozen, measure out 1.5 cups and keep them ready.
   Tip: Patting the pork dry helps it brown better in the pan.
2. Cook the Pork Tenderloin. Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot and shimmering, add the pork tenderloin. Sear it on all sides until it develops a golden brown crust, about 2-3 minutes per side. Add the minced garlic to the pan during the last minute of searing to release its aroma but avoid burning it.
   Tip: Use tongs to turn the pork gently to avoid piercing the meat and losing juices.
3. Finish Cooking the Pork. Reduce the heat to medium-low and cover the skillet with a lid. Let the pork cook for another 6-8 minutes, turning once halfway through, until the internal temperature reaches 145°F (63°C) for medium doneness. Use a meat thermometer if you have one. Once done, remove the pork from the skillet and let it rest on a plate covered loosely with foil for 5 minutes. This resting allows the juices to redistribute, keeping the meat juicy.
   Tip: Resting meat is crucial for tenderness and moisture.
4. Steam the Green Beans. While the pork is resting, steam the green beans. You can do this by placing them in a steamer basket over boiling water, covering, and steaming for 5-7 minutes until tender but still crisp. Alternatively, microwave them in a covered dish with a tablespoon of water for 3-4 minutes. Drain any excess water.
   Tip: Avoid overcooking green beans to keep their bright color and crunch.
5. Heat the Mashed Potatoes. Warm the mashed potatoes in a microwave-safe bowl or on the stovetop over low heat, stirring occasionally until heated through. If they seem dry, add a splash of milk and stir to loosen them.
   Tip: Stirring occasionally prevents hot spots and sticking.
6. Plate and Serve. Slice the rested pork tenderloin into medallions. Arrange the mashed potatoes and green beans on a plate alongside the pork. Optionally, drizzle any pan juices over the pork for extra flavor. Serve immediately while everything is warm.
   Tip: Use a sharp knife to slice the pork cleanly without shredding.

Pro tips

• Use a meat thermometer to ensure pork is cooked safely but not overdone.
• Let meat rest after cooking to keep it juicy and tender.