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Roast Pork Tenderloin with Smoked Paprika, Potatoes and Green Beans

by Lisa
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Yield: 4 servings

Olive oil
4 tablespoons olive oil
1 generous tablespoon smoked paprika
4 garlic cloves, pressed
1-pound pork tenderloin
1 1 pound baby potatoes, quartered
10 ounces trimmed baby green beans
1 tablespoon chopped fresh oregano or parsley

Preheat the oven to 450º F. Brush a heavy large shallow roasting pan (about 16 x 12 x 1) with olive oil.

Mix 3 tablespoons olive oil, smoked paprika and garlic in a large bowl. Brush the pork evenly with the paprika mixture and transfer the pork to the roasting pan. Add the potatoes to the paprika mixture and toss just to coat.  Transfer potatoes to roasting pan with pork. Sprinkle the pork and potatoes with salt and pepper. Roast until the pork is almost cooked, about 20 minutes; stir the potatoes.

Toss the green beans in the same bowl with the remaining 1 tablespoon olive oil. Sprinkle the green beans with salt and pepper and add them to the roasting pan, surrounding the pork and potatoes. Continue roasting until an instant-read thermometer inserted into the center of the pork registers 140º F and the green beans are crisp-tender, about 5 minutes longer. 

Cut pork into slices and transfer to a platter with potatoes and green beans. Sprinkle with oregano and serve.

 

- Recipe courtesy of Eat Fresh 

 

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