Tag: green beans

One-Pan Pork Tenderloin with Green Beans and Potatoes

I am all about easy meals these days. If I can cook a whole meal in one pan, I am a happy camper! Frankly, my family likes it too because that means less clean-up for everyone.

One-Pan Pork Tenderloin with Green Beans and Potatoes is one of our favorite one-pan wonders! The fabulous herb butter takes this meal over the top.

A microplane grater is a great tool for the garlic in this recipe.  Also, a good meat thermometer is essential to guaranteeing that your meat is cooked correctly. We have been using an instant-read thermometer for years, and now we seldom cook meat without it. They have substantially dropped in price over the past few years. You can find a good quality instant-read thermometer for $20 or less.

One-Pan Pork Tenderloin with Green Beans and Potatoes
 
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Serves: 4-6
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Ingredients
  • 4 tbsp. unsalted butter, softened
  • 2 tbsp. minced fresh chives
  • 1 garlic clove, minced to paste
  • salt and pepper
  • 2 (1-lb.) pork tenderloins, trimmed
  • ¼ c. hoisin sauce
  • 1 lb. fresh green beans, ends trimmed
  • 3 tbsp. extra-virgin olive oil
  • 1½ lb. medium Yukon Gold potatoes, unpeeled and quartered
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 450℉. Combine butter, chives, garlic, ¼ tsp. salt, and ¼ tsp. pepper in a bowl; set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.
  2. Toss green beans, 1 tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper together in a large bowl. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes, remaining 2 tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.
  3. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140 degrees, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 tbsp. reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.
  4. Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 tbsp. herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

 

Three-Bean Salad

three bean salad

 

 

Here’s another great vegetable salad recipe. This recipe uses convenient canned vegetables, which makes it an easy year-round recipe. This salad has been a favorite of mine since I was a child. It was always on the table at family get-togethers, and it’s great for cookouts and picnics.

My mom uses Splenda in place of sugar, which is an excellent option. You can mix up the beans. Try adding frozen English peas in place of chickpeas, or maybe cannellini (white kidney beans) rather than red kidney beans. Stored in an airtight container it last about one week in the refrigerator.

Three-Bean Salad
 
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Ingredients
  • 1 (15.5-oz.) can Garbanzo beans, drained and rinsed
  • 1 (15-oz.) can cut green beans, drained and rinsed
  • 1 (15-oz.) can red kidney beans, drained and rinsed
  • ½ c. chopped bell pepper
  • ½ c. chopped onion
  • ½ c. white wine vinegar or apple cider vinegar
  • ½ c. vegetable oil
  • ½ c. sugar
  • 1 tsp. salt
Instructions
  1. Pour rinsed and drained beans into a large bowl. Add chopped bell pepper and onions. Mix and set aside.
  2. Mix vinegar, oil, sugar, and salt in a small saucepan and heat until sugar dissolves. Pour over bean mixture and gently mix. Refrigerate for 24 hours before serving.