Lemon-Thyme Pork Tenderloin with Green Beans and Hazelnuts

Name: Lemon-Thyme Pork Tenderloin with Green Beans and Hazelnuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1pound green beans, trimmed; 2tablespoons extra-virgin olive oil, divided; ⅜teaspoon table salt, divided; ¼teaspoon pepper, divided; 2teaspoons grated lemon zest, divided, plus 1 tablespoon juice; 1½teaspoons minced fresh thyme, divided; 1small garlic clove, minced to paste; 1teaspoon Dijon mustard; 1teaspoon honey; 1(12-ounce) pork tenderloin, trimmed and halved crosswise; ½cup jarred roasted red peppers, rinsed, patted dry, and sliced thin; ¼cup chopped fresh parsley; ¼cup hazelnuts or almonds, toasted, skinned, and chopped

3 steps

Prep:20minCook:25min

Mild, buttery pork tenderloin is a great choice for a weeknight because it cooks quickly, easily takes on the flavor of an herb or spice rub, and makes a complete meal when accompanied by a healthy side—here we use green beans and hazelnuts. We easily fit the tenderloin in the air fryer by cutting it in half crosswise. A concentrated paste of honey, mustard, thyme, and lemon zest flavored the pork and helped it brown, and a relatively low roasting temperature ensured that the meat cooked evenly and didn’t dry out. Lemon and thyme made a second appearance, dressing the cooked green beans to punch up the flavor, while roasted red peppers, fresh parsley, and crunchy toasted hazelnuts rounded out the side dish for the pork. For more information on toasting nuts in the air fryer, see this page. This recipe can be easily doubled

Updated at: Wed, 16 Aug 2023 18:08:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories548.6 kcal (27%)

Total Fat32.7 g (47%)

Carbs25.1 g (10%)

Sugars12.2 g (14%)

Protein42.6 g (85%)

Sodium621.3 mg (31%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 poundgreen beans

trimmed

2 tablespoonsextra-virgin olive oil

divided

⅜ teaspoontable salt

divided

¼ teaspoonpepper

divided

2 teaspoonslemon zest

grated, divided, plus 1 tablespoon juice

1 ½ teaspoonsfresh thyme

minced, divided

1garlic clove

small, minced to paste

1 teaspoonDijon mustard

1 teaspoonhoney

12 ouncepork tenderloin

trimmed and halved crosswise

½ cuproasted red peppers

rinsed, patted dry, and sliced thin

¼ cupfresh parsley

chopped

¼ cuphazelnuts

or almonds, toasted, skinned, and chopped

Instructions

Step 1

Toss green beans with 1 tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in large bowl. Arrange green beans in even layer in air-fryer basket. Combine 2 teaspoons oil, 1 teaspoon lemon zest, lemon juice, ½ teaspoon thyme, and garlic in now-empty bowl; set aside.

Step 2

Combine mustard, honey, remaining 1 teaspoon oil, remaining ¼ teaspoon salt, remaining ⅛ teaspoon pepper, remaining 1 teaspoon lemon zest, and remaining 1 teaspoon thyme in separate bowl. Pat pork dry with paper towels, then rub with mustard mixture. Arrange pork on top of green beans, spaced evenly apart. (Tuck thinner tail end of tenderloin under itself as needed to create uniform pieces.) Place basket into air fryer and set temperature to 350 degrees. Cook until green beans are tender and pork is lightly browned and registers 140 degrees, 18 to 24 minutes, flipping and rotating pork halfway through cooking.

Step 3

Transfer pork to cutting board, tent with aluminum foil, and let rest for 5 minutes. Add green beans, red peppers, parsley, and hazelnuts to bowl with dressing and toss to combine. Season with salt and pepper to taste. Slice pork thin and serve with green bean mixture.