If you're our age, probably your first introduction to the idea that there was someone called a “chef” was the Swedish Chef on “The Muppets.” And had that creation of felt and yarn actually been a Swedish chef, he would have known about lingonberries and probably would have had a few solid recipes with lingonberry sauce and elk to serve his guests. Here, we're pairing the tart berry preserves with tender pork tenderloin and a side of green beans and carrots dusted in dill. Bork, bork, bork! (We don't know what he was saying, either.)
Peel, trim, and cut carrot into ¼" slices on an angle. Trim ends off green beans. Mince garlic. Mince dill, leaves and stems.
Sear the Pork
Pat pork tenderloin dry, and season all over with allspice, ½ tsp. salt, and ¼ tsp. pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil and pork to hot pan. Sear on three sides until browned, 1-2 minutes per side. Transfer pork tenderloin to prepared baking sheet. Wipe pan clean and reserve.
Finish the Pork
Roast pork tenderloin until it reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Rest pork at least 5 minutes. While pork roasts, cook carrots.
Cook the Carrot
Return pan used to sear pork to medium heat and add 2 tsp. olive oil, carrot, and ¼ tsp. salt to hot pan. Stir occasionally until tender and browned, 2-4 minutes.
Cook the Green Beans
Add green beans and ¼ tsp. salt to pan and stir occasionally, 4 minutes. Add garlic and stir occasionally until aromatic and green beans are tender, 3-4 minutes. Remove from burner and stir in dill.
Finish the Dish
Slice pork tenderloin into ½" slices. Place vegetables on a plate. Lean pork slices on vegetables and spoon lingonberry preserves over pork.