Lemon & Herb Pork Tenderloin with New Potatoes, Cauliflower & Green Beans
Big flavour, sensible numbers. This British plate pairs pork tenderloin with new potatoes for 45g protein and roughly 438 kcal.
Ingredients
- 150g Pork Tenderloin
- 160g new potatoes
- 80g cauliflower
- 80g green beans
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the cauliflower and green beans, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the cauliflower and green beans for 3-5 minutes until just tender with a little bite.
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6
Build the plate: new potatoes first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.