Rosemary-Crusted Pork Tenderloin

Always on the look out for good pork tenderloin recipes, and this one fits the bill.  I did make some slight adjustments to the recipe marked in the link.

Rosemary-Crusted Pork Tenderloin

adapted slightly from Real Simple

Ingredients

1/4 cup bread crumbs
1/4 tsp garlic powder
1 teaspoon smoked paprika
1 tablespoon chopped rosemary
kosher salt and black pepper
1 1 1/4-pound pork tenderloin
1 teaspoon plus 1 tablespoon olive oil
1 pound green beans
1/4 cup pitted black olives, halved

Steps

1.  Heat oven to 425° F.
2.  On a large plate, combine the bread crumbs, garlic, paprika, rosemary, and ½ teaspoon salt.
3.  Rub the pork with 1 teaspoon of the oil, coat with the bread crumb mixture, then place on a rimmed baking sheet (I laid a sheet of aluminum foil down on the sheet to help contain some of the mess).
4.  Roast the pork until cooked through, 20 to 30 minutes (For some reason, pork never seems to cook that quickly for me - 40 to 45 minutes seemed an accurate cook time.). Let rest 5 minutes before slicing.
5.  Steam the green beans in a steamer bag in the microwave (approximately 4 minutes).
6.  In a heated pan, add remaining tablespoon of oil.  Add to it the steamed green beans, the olives, and ¼ teaspoon each salt and pepper.  Fry for 2 - 4 minutes and serve with the pork.

The Finished Product

The tenderloin had a good crunch and a nice light flavor to it.  The green beans and olives were a great combo - I would definitely pair that again as a side to almost any other meat.  A keeper!