Rinse, dry and trim a pork tenderloin. I had a 1 pound loin. That’s plenty for three. Add a small amount of olive oil to a preheated skillet. Salt and pepper tenderloin. Be generous. Place tenderloin into the skillet and brown it well on all sides.
For squash, purchase some “already diced” butternut squash… (a big time and aggravation saver). Toss with olive oil and spread out onto a foil-lined baking sheet that has been spray with non-stick spray. Salt and pepper squash and place it into a preheated 425 degree oven. Toss occasionally for even cooking. Roast until browned and tender.
For green beans, trim and blanch. I often will blanch a large amount of beans and store them in the fridge. Perfect for a salad or for sautéing at a later date. For this recipe, add blanched beans to a preheated sauté pan with olive oil and some diced shallots. Season with salt and pepper. Sauté until beans are “crisp tender”. Add some lemon zest at the end.
Once pork is thoroughly browned, remove it from the skillet and place it on a foil-lined baking sheet that has been sprayed with non-stick spray. Slather on the delicious barbecue sauce from Trader Joe’s. I don’t normally buy this kind of thing, but it looked tasty and seemed an easy plan.
Place pork in a preheated 425 degree oven. Roast until you have a nice warm pink in the middle. Those squeamish about pink pork can certainly roast longer. Remove and allow pork to sit for about 10-15 minutes before slicing.
Simple salad of greens, tomatoes, avocado, and some diced Turkish figs. (They were sitting on the counter!) Drizzle of honey, balsamic vinegar, EVOO, salt and fresh cracked pepper.
Some leftover cornbread split and toasted made a great addition.