Rosemary Garlic Pork Tenderloin

Ingredients

Directions

Preheat oven to 375°F.
In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
Spray a skillet that’s oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F to 160°F.
Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
Finish with a drizzle of Pomegranate balsamic on top of the pork.

Balsamic Glazed Green Beans

Ingredients

½ Tbsp. SLO Olive extra virgin olive oil
1 tsp. fresh garlic, minced
⅓ cup SLO Olive Reserve Aged balsamic vinegar
1 Tbsp. + 1 tsp. honey
½ tsp. Kosher salt
¼ tsp. onion powder
1 ½ lb. fresh green beans, rinsed and trimmed
¼ cup almond slivers
Instructions
Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté for 30 seconds, stirring constantly.
Stir in the balsamic vinegar, honey, salt, and onion powder. Bring to a boil. Reduce the heat to maintain a low simmer. Continue to simmer for 2-3 minutes to combine. Set aside.
Add the green beans to a wide skillet with a lid. Add ½-inch of water to the bottom of the pan. Bring to a boil, cover, then reduce the heat to medium-low. Steam the green beans until crisp-tender, about 4-5 minutes, or until cooked to your liking. Drain well and transfer back to the skillet.
Pour the balsamic glaze over the green beans and toss gently until well-coated.
Top with toasted almonds.

Ingredients