We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad
Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad

Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad
A flavorful pork tenderloin paired with a refreshing cucumber and green bean salad.
Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad
Ingredients:
1
Servings
  • 300
    g
     pork tenderloin
  • 150
    g
     cucumber
  • 200
    g
     green beans
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad
Instructions:
  1. Preheat oven to 200°C.
  2. Rub pork tenderloin with olive oil, minced garlic, chopped parsley, thyme, salt, and pepper.
  3. Place pork in a baking dish and roast for 25-30 minutes until cooked through.
  4. While pork is roasting, slice cucumber and blanch green beans in boiling water for 3 minutes.
  5. Mix cucumber and green beans with lemon juice, a pinch of salt, and pepper.
  6. Let pork rest for 5 minutes before slicing.
  7. Serve sliced pork with cucumber and green bean salad.
Nutrition Per Serving 700 g Per 100g
Energy 328 kcal 47 kcal
Protein 38 g 5.4 g
Fibre 4 g 0.6 g
Salt 1 g 0.1 g
Sugar 3 g 0.4 g
Carbohydrates 12 g 1.7 g
Fat 18 g 2.6 g
  • 300
    g
     pork tenderloin
  • 150
    g
     cucumber
  • 200
    g
     green beans
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Rub pork tenderloin with olive oil, minced garlic, chopped parsley, thyme, salt, and pepper.

Place pork in a baking dish and roast for 25-30 minutes until cooked through.

While pork is roasting, slice cucumber and blanch green beans in boiling water for 3 minutes.

Mix cucumber and green beans with lemon juice, a pinch of salt, and pepper.

Let pork rest for 5 minutes before slicing.

Serve sliced pork with cucumber and green bean salad.

Contact About
Privacy Policy Terms of Service Sitemap