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The main dish, Light and fresh

Lemon pork tenderloin with crisp green beans

Lemon pork tenderloin with crisp green beans is a light main course for 6 people, with 35 minutes of active work. The marinade and the beans are made the morning of, the cooking happens right before guests arrive. It's rated easy, costs €3.80 per person, and the key is not overcooking the pork so it stays pink inside.

A rosy pork tenderloin, scented with lemon and chives, with crisp green beans, a light dish with real character.

Lemon pork tenderloin with crisp green beans
For
6 people
Work
35 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.80
Calories per person
430 kcalcalculated by Kiloach, your weight coach

Pork tenderloin cooks fast and stays tender when you watch the oven closely, while lemon and chives give it a freshness that's a nice change from heavier saucy dishes. The green beans keep their snap thanks to an ice bath, adding color and lightness to the plate.

This is a dish that works well in spring and summer, for a dinner with friends or a family Sunday lunch. It pairs easily with a simple menu, a fresh starter and a fruit dessert, without weighing down the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 22 min
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 2 steps, 11 min

The day before, you can trim the green beans and chop the shallots to save time in the morning. The morning of, make the marinade, coat the tenderloins, and cook the green beans until they're still crisp. Right before guests arrive, sear and roast the tenderloins in the oven, then at serving time, slice the meat, sauté the beans, and plate everything together.

The ingredients

6 people

Butcher

  • Pork tenderloins 1.2 kg

Fruits and vegetables

  • Lemons 3
  • Chives 2 bunch
  • Extra fine green beans 900 g
  • Shallots 2

Pantry

  • Honeyoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the zest of two lemons, their juice, the honey, half the chopped chives, and three tablespoons of olive oil, then coat the tenderloins in the mixture. 10 min

    Don't let it marinate too long, the acidity will cook the meat and dry it out.

  2. Trim the green beans, cook them in boiling salted water, then plunge them into ice water and drain. 12 min

    Five to seven minutes is enough, they should stay slightly crisp.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Sear the tenderloins on all sides in very hot oil, then roast them in the oven at 200 degrees Celsius. 20 min

    Don't pierce the meat with a fork, it would lose its juice.

When it's time to serveThe final touches, right in front of your guests.

  1. Let it rest five minutes under foil, slice the tenderloin, and drizzle it with its juices and the remaining chives. 5 min

    Add a touch of fresh lemon at the last moment to brighten it up.

  2. Sauté the green beans in butter with the chopped shallots and a pinch of salt, then serve them alongside the meat. 6 min

    A splash of lemon at the end of cooking gives the beans a fresh lift.

Our tips to get it right

  • Pick well trimmed tenderloins, without visible sinew, they cook more evenly and slice more cleanly.
  • Check doneness with a thermometer if you have one, pork is perfectly cooked around 63 to 65 degrees Celsius at the core, still pink and juicy.
  • Zest the lemons before juicing them, it's easier and you won't lose the essential oils in the peel that flavor the marinade.

The variations

  • Swap the pork for chicken breast, shortening the oven time by a few minutes so it doesn't dry out.
  • For a vegetarian version, replace the tenderloin with thick slices of zucchini or eggplant, marinated the same way then grilled.
  • For kids, serve the green beans plain with just a bit of butter, skip the shallot, and cut the pork into small bite sized pieces.

What to serve it with

  • Basmati rice or steamed potatoes
  • Fresh tomato salad as a starter
  • A dry, chilled white wine

Storage

Leftovers keep for two days in the fridge in a sealed container, ideally with the meat and beans stored separately. Reheat the meat gently in a pan or oven so it doesn't dry out, the beans reheat quickly in a skillet with a little butter. This dish doesn't freeze well, the texture of both the pork and the beans would suffer.

Questions about this recipe

How do you know when the pork tenderloin is cooked enough without drying it out?

The meat should stay slightly pink at the center, it keeps cooking while resting under foil. Count about 20 minutes in a 200 degree oven for 1.2 kg, then check by slicing into a thick piece.

Can you replace the chives with another herb?

Yes, flat leaf parsley or tarragon both work well with lemon and pork. Avoid strong herbs like rosemary, which would overpower the freshness of the dish.

How do you plate the sliced tenderloin nicely?

Fan the slices out on a platter, spoon over the cooking juices, and scatter fresh chives just before serving. A few lemon zest curls add color.

Does this dish work for more than 6 guests?

Yes, just scale up the ingredients proportionally and use two baking sheets if you have several tenderloins. Keep the same cooking time but check the internal temperature carefully.

Can a lemon pork tenderloin with crisp green beans be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a lemon pork tenderloin with crisp green beans?

Allow 1 h 15 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a lemon pork tenderloin with crisp green beans?

About 430 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lemon pork tenderloin with crisp green beans cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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