Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis
Serving Size: 4
Tender pork is bursting with flavor and served with seasoned green beans and rice.
Recipe by:
Cook Times
Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Tongs, Top StoveIngredients
- 20 ounce pork tenderloin trimmed and sliced into medallions
- 1 tablespoon olive oil
- 2 clove garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 0.125 teaspoon black pepper
- 1 cup white rice cooked according to package directions
- 1 tablespoon parsley chopped
- 8 ounce green bean trimmed
- 1 tablespoon olive oil for roasting green beans
Instructions
- Cook rice according to package directions.
- In a skillet, heat olive oil. Add pork medallions, garlic, rosemary, thyme, and pepper. Sear on medium-high heat 3–4 minutes per side until fully cooked.
- Toss green beans with olive oil and roast at 400°F for 12–15 minutes until tender.
- Stir chopped parsley into warm cooked rice.
- Serve pork medallions with herb rice and roasted green beans.
Notes
Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice
- Ounces per serving: ~11 ounce
- Calories: 395 kcal
- Carbohydrates: 31 g
- Protein: 32 g
- Fat: 16 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 85 mg
- Sodium: 160 mg
- Potassium: 420 mg
- Fiber: 5.3 g
- Sugar: 3 g
- Vitamin A: 900 IU
- Vitamin C: 16 mg
- Calcium: 55 mg
- Iron: 2.2 mg
- Phosphorus: 245 mg
Reheating Instructions
Heat in the microwave on medium high power until heated through.