Roasted Pork with Beans & Radicchio
Serve slices of this roast pork tenderloin on a bed of roasted potatoes, sauteed radicchio, and green beans--all tossed with balsamic vinegar--for a dish that's as colorful as it is flavorful.
Ingredients
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10 small red potatoes, quartered
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1 tablespoon plus 1 teaspoon olive oil
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1 teaspoon dried rosemary, crushed
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1 large pork tenderloin (about 1-1/4 pounds)
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1/2 teaspoon black pepper
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1-1/2 teaspoons salt
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1 small head radicchio (about 6 ounces)
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12 ounces green beans, trimmed
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1 medium-size onion, thinly sliced
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1 clove garlic, minced
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2 tablespoons balsamic vinegar
Directions
1.
Heat oven to 400 degrees F. Toss potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the rosemary. Place in large roasting pan and roast at 400 degrees F for 5 minutes.
2.
Sprinkle pork tenderloin with the pepper, remaining 1/2 teaspoon rosemary and 1/2 teaspoon of the salt.
3.
After 5 minutes, nestle pork in center of potatoes, pushing them to either side. Roast 25 more minutes or until internal temperature of pork registers 155 degrees F on an instant-read thermometer.
4.
Cut radicchio into 1/2-inch slices (4 cups total). When the pork has 10 minutes left to cook, heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add green beans and onions and sprinkle with remaining salt; cook 3 minutes. Add radicchio and cook for 6 minutes, stirring occasionally, until radicchio begins to wilt and green beans are crisp-tender. Stir in garlic and balsamic vinegar; cook for 1 minute.
5.
Remove pork and potatoes from oven; add potatoes to skillet and stir to combine. Slice pork into 1/2-inch slices. Transfer contents of skillet to a serving platter and top with pork slices. Serve immediately.
Nutrition information
Calories 347, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 111 mg, Sodium 978 mg, Carbohydrate 23 g, Fiber 5 g, Protein 39 g.
Percent Daily Values are based on a 2,000 calorie diet
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