with Buttery Green Beans, Roasted Squash and Pecans
Ingredients: Pork tenderloin • Butternut squash • Green beans • Lemon • Spinach • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Pecans • Sage.
Allergens
Utensils
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Pork Tenderloin
340 g
Baby Spinach
56 g
Sage
3.5 g
Goat Cheese, crumbled
0.5 cup
Green Beans
170 g
Lemon
1 unit(s)
Pecans
28 g
Butternut Squash, cubes
340 g
Oil*
3 tbsp
Butter*
1 tbsp
Salt*
0.33 tsp
Pepper*
0.33 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Remove half the sage leaves from stems (use all for 4 servings), then finely chop.
- Trim green beans.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a parchment-lined baking sheet, add squash and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add pecans to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then spinach. Cook for 1-2 min, stirring often, until spinach wilts.
- Remove the pan from heat.
- To a medium bowl, add goat cheese, wilted spinach, lemon zest and sage. Season with salt and pepper. Stir to combine.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- Pat pork dry with paper towels.
- Cut pork into 1-inch-thick medallions. Season all sides with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil.
- Add pork. Sear, turning occasionally, until browned all over.
- Transfer pork to an 8x8-inch baking dish. (Use 9x13-inch for 4 servings.)
- Top with spinach-goat cheese mixture.
- Roast in the top of the oven for 8-10 min, until cheese is golden and pork is cooked through.**
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1 tbsp (2 tbsp) butter.
- Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt, pepper and 1/2 tsp (1 tsp) lemon juice.
- To a large bowl, add roasted squash, green beans, and toasted pecans. Season with salt and pepper. Toss to combine.
- Divide pork and veggies between plates.
- Squeeze a lemon wedge over top.
720
kcal
Calories
45
g
Fat
12
g
Saturated Fat
31
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
48
g
Protein
135
mg
Cholesterol
610
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
150
mg
Calcium
5
mg
Iron
