Macros (per serving):

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Calories: ~490

Protein: ~51 g

Carbs: ~38 g

Fat: ~15 g

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Servings: 4

Ingredients

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600 g Yukon potatoes, cubed

400 g green beans, trimmed

1 tbsp butter, melted

2 tsp thyme, divided

2 tsp parsley, divided

1 tsp salt and pepper

Spray oil

1 tsp garlic powder

1 tsp thyme

1 tsp salt and pepper

1.5 lb pork tenderloin

1 tbsp butter

2 garlic cloves, minced

½ tbsp all-purpose flour

½ cup chicken broth

1 ½ tbsp Dijon mustard

½ cup half and half

½ tsp salt and pepper

½ cup fresh parsley, chopped

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Recipe

Active time: 15 minutes

1. Preheat the oven to 400°F. Line a baking sheet with foil.

2. In a large mixing bowl, toss the potatoes and green beans with melted butter, thyme, parsley, salt, and pepper. Transfer to the baking sheet and bake for 45 minutes or until fork-tender.

3. In a food processor or blender, blend all ingredients for the creamy Dijon sauce until smooth. Set aside.

4. Spray a large oven-safe skillet (cast iron recommended) with oil. Heat over medium-high.

5. Sear the pork tenderloin on all sides and season with garlic powder, thyme, salt, and pepper. Place in the oven for 10 minutes.

6. Pour all of the Dijon sauce over the pork. Return to the oven for 10–15 minutes, or until pork reaches desired temperature.

7. Garnish with fresh parsley, if desired.

Serving size:

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6 oz pork

150 g potatoes

100 g green beans

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