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Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad
Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad

Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad
A flavorful pork tenderloin paired with a refreshing cucumber and green bean salad.
Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad

This meal provides a good balance of protein, carbs, and vegetables, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 300
    g
     pork tenderloin
  • 150
    g
     cucumber
  • 200
    g
     green beans
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Herb-Crusted Pork Tenderloin with Cucumber and Green Bean Salad
Instructions:
  1. Preheat oven to 200°C.
  2. Rub pork tenderloin with olive oil, minced garlic, chopped parsley, thyme, salt, and pepper.
  3. Place pork in a baking dish and roast for 25-30 minutes until cooked through.
  4. While pork is roasting, slice cucumber and blanch green beans in boiling water for 3 minutes.
  5. Mix cucumber and green beans with lemon juice, a pinch of salt, and pepper.
  6. Let pork rest for 5 minutes before slicing.
  7. Serve sliced pork with cucumber and green bean salad.
Nutrition Per Serving 700 g Per 100g
Energy 328 kcal 47 kcal
Protein 38 g 5.4 g
Fibre 4 g 0.6 g
Salt 1 g 0.1 g
Sugar 3 g 0.4 g
Carbohydrates 12 g 1.7 g
Fat 18 g 2.6 g
  • 300
    g
     pork tenderloin
  • 150
    g
     cucumber
  • 200
    g
     green beans
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Rub pork tenderloin with olive oil, minced garlic, chopped parsley, thyme, salt, and pepper.

Place pork in a baking dish and roast for 25-30 minutes until cooked through.

While pork is roasting, slice cucumber and blanch green beans in boiling water for 3 minutes.

Mix cucumber and green beans with lemon juice, a pinch of salt, and pepper.

Let pork rest for 5 minutes before slicing.

Serve sliced pork with cucumber and green bean salad.

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