Cook from day 3 to day 5
It is pure weeknight culinary magic and a brilliant dinner to move closer to the weekend.
P—38, F—20, C—32
Treenuts (almond)
- Vegetable oil
- Frying pan
- Baking sheet
- Start cooking potato
Preheat oven to 200°C on conventional.
Cut potatoes into wedges (or halve/quarter if you got baby potatoes).
Drizzle with olive oil, season with coarse salt, and roast for 20 minutes.
2. Sear tenderloin
Coat pork tenderloin with meat spices blend.
Heat a tablespoon of vegetable oil in a frying pan over medium-high heat and sear the meat for couple of minutes on each side.
3. Finish cooking pork
Carefully take baking sheet out of the oven and toss potatoes to turn them over. Transfer pork to the sheet alongside potatoes.
Keep the frying pan aside—do not wash it.
Return meat and potatoes to the oven and roast for an additional 12 minutes.
4. Cook feta beans
Add green beans to the same frying pan used for the pork, adding half a tablespoon of vegetable oil if the pan looks dry.
Sprinkle with bean seasoning blend and saute for 3 to 4 minutes.
If you prefer your vegetables more tender than al dente, carefully splash in a couple tablespoons of water and cook for another 3 minutes until softened.
Take off heat, then fold in crumbled feta and almonds.
5. Serve
Divide vegetables between plates, then arrange tenderloin alongside.