Spiced Tenderloin with Green Beans and Olives

By Jahel

Real Simple Magazine

Ingredients

• 2 T olive oil
• 2 pork tenderloins (about 1.5 lbs. total)
• 1 t fennel seed, crushed
• 1 t paprika
• Kosher salt
• Pepper
• 1 small red onion, sliced
• 1 lb. green beans, trimmed
• 1/3 c pitted green olives, halved
• 1 T red wine vinegar

Details

Servings 4
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

Heat oven to 400°. Add 1 tablespoon of the oil in a large skillet over medium high heat. Season the pork with the fennel, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Place the pork and a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant read thermometer inserted in the center of each tenderloin reaches 145°, 12 to 15 minutes. Let rest for five minutes before slicing.

Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes. And the green beans, 1/2 cup water, and 1/4 teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine. Serve the pork with the green beans.