Pork Tenderloin with Rosemary Cream Sauce

with crispy green beans and tomatoes

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This is a tale of two textures: it was the best of sauces, it was the best of green beans. It was the age of creamy rosemary sauce enrobing a tender pork tenderloin, all softness and light. It was the age of crunchy crispy onions adorning fresh green beans and tomatoes, adding a special delight to workaday vegetables. It was the epoch of Home Chef delivering you delicious meals, it was the epoch of you finding the most amazing dinner on your plate with little work.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 1 tsp. Garlic Salt
  • 8 oz. Green Beans
  • Info
    4 oz. Light Cream
  • 14 oz. Pork Tenderloin
  • 1 Rosemary Sprig
  • Info
    1 oz. Crispy Fried Onions

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    528
  • Carbohydrates
    22g
  • Fat
    31g
  • Protein
    45g
  • Sodium
    1654mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Colander

Before You Cook

  • 1

    Prepare the Ingredients

    Halve tomatoes. Stem and mince rosemary. Finely chop fried onions. Trim ends off green beans. Pat pork tenderloin dry, and season all over with garlic salt and a pinch of pepper.

  • 2

    Prepare the Tomatoes

    Place tomatoes on one half of prepared baking sheet and toss with ½ tsp. olive oil and a pinch of salt. Spread into a single layer on their half.

  • 3

    Cook the Tomatoes and Pork Tenderloin

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes per side. Transfer pork tenderloin to empty half of baking sheet. Roast in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 13-16 minutes. Slice cooked tenderloin into ½" slices. Reserve pan; no need to wipe clean. While tomatoes and pork tenderloin roast, cook green beans.

  • 4

    Cook the Green Beans

    Add green beans to boiling water and cook until tender, 6-8 minutes. Drain in a colander and return to pot. Toss with 1 tsp. olive oil and a pinch of salt. Set aside.

  • 5

    Make the Sauce

    After green beans are cooked, return pan used to sear tenderloin to medium heat. Add 1 tsp. olive oil and rosemary and stir, 30 seconds. Add cream and cook until liquid is reduced by half, 1-2 minutes. Don't be afraid of a little steam; reducing requires heat! Remove from burner and season with a pinch of salt. Stir roasted tomatoes into green beans. Plate dish as pictured on front of card, pouring sauce over pork slices and garnishing green beans and tomatoes with crispy onions. Bon appétit!

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