Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

Ingredients

• pork tenderloin 150 g
• sweet potatoes 1 medium
• green beans 1 cup
• olive oil 1 tbsp
• rosemary 1 tsp

Method

1. Preheat oven and prepare sweet potatoes. Preheat your oven to 400°F (200°C). Peel the sweet potato and cut it into 1-inch cubes. Place the cubes on a baking sheet lined with parchment paper or foil for easy cleanup.
   Tip: Cutting the sweet potatoes into uniform cubes ensures even roasting.
2. Season sweet potatoes. Drizzle half of the olive oil (about 1/2 tbsp) over the sweet potato cubes. Sprinkle with half the rosemary, a pinch of salt, and pepper if you like. Toss everything gently to coat evenly.
   Tip: Use your hands or a spatula to toss so the oil and rosemary coat all pieces well.
3. Roast sweet potatoes. Place the baking sheet with sweet potatoes in the preheated oven. Roast for about 20 minutes, stirring halfway through to brown evenly.
   Tip: Set a timer and stir once at the halfway mark to prevent burning and promote even cooking.
4. Prepare pork tenderloin. While the sweet potatoes roast, pat the pork tenderloin dry with paper towels. Rub the remaining olive oil (about 1/2 tbsp) and the rest of the rosemary all over the pork. Season lightly with salt and pepper.
   Tip: Drying the pork helps it brown better when cooking.
5. Cook pork tenderloin. Heat a non-stick or cast-iron skillet over medium-high heat. When hot, add the pork tenderloin and sear for 2-3 minutes on each side until browned. Then reduce heat to medium-low, cover the pan, and cook for another 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
   Tip: Use a meat thermometer for best results to avoid overcooking.
6. Prepare green beans. While the pork cooks, bring a pot of water to a boil. Add the trimmed green beans and blanch for 3-4 minutes until bright green and just tender. Drain and immediately plunge into a bowl of ice water to stop cooking and preserve color.
   Tip: Blanching green beans keeps them crisp and vibrant.
7. Finish green beans. Drain the green beans from the ice water. Toss them with a small pinch of salt, pepper, and if desired, a tiny drizzle of olive oil or a squeeze of lemon juice for extra flavor.
   Tip: Serving green beans slightly chilled or at room temperature works well here.
8. Rest and slice pork. Remove the pork tenderloin from the pan and let it rest on a cutting board for 5 minutes. This allows juices to redistribute, making the meat tender and juicy. After resting, slice into medallions about 1/2 inch thick.
   Tip: Resting meat is key to juicy results.
9. Plate and serve. Arrange the roasted sweet potatoes and green beans on a plate. Place the sliced pork tenderloin on top or alongside. Optionally, garnish with a sprig of fresh rosemary.
   Tip: Serve immediately for best taste and texture.

Pro tips

• Use a meat thermometer to ensure pork is cooked safely but remains juicy.
• Cut vegetables uniformly for even cooking and roasting.