Ingredients

Amounts are for 4 household servings.

• Green beans:
• 2 tbsp sliced almonds
• 1 tbsp olive oil
• 12 oz green beans (about 340 g), trimmed
• 2 cloves garlic, thinly sliced
• 2 tbsp water
• 1/4 tsp table salt, adjust to taste
• 1 tbsp fresh lemon juice
• Pork and sauce:
• 1 1/2 lb pork tenderloin, silver skin removed, cut into 1 1/2-inch medallions
• 1 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp dried rosemary, crushed
• 3/4 tsp table salt, adjust to taste
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup balsamic vinegar
• 3/4 cup low-sodium chicken broth
• 1 tbsp capers, drained
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• Optional side:
• a small scoop of farro or brown rice (not included in the nutrition)

Allergens: tree nuts (almonds), wheat (flour dusting)

Grab first: pre-trimmed green beans, pork tenderloin (trim silver skin), sliced almonds

Directions

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1. Toast the almonds: Toast them in the dry skillet over medium heat, stirring, until golden, 2 to 3 minutes. Tip them into a small dish.
2. Cook the green beans: Add the green-bean oil to the skillet over medium-high heat. Add the beans and cook 2 minutes, tossing once. Add the garlic and the water, then cover and steam until crisp-tender, about 4 minutes. Uncover, season with the green-bean salt, and toss with the lemon juice and almonds. Move to a platter and tent with foil.
3. Season the pork: Press each medallion with your palm to about 1 inch thick. Mix the flour, garlic powder, rosemary, the pork salt and the pepper. Sprinkle it over both sides of the pork and shake off any extra; the coating should be very light.
4. Sear: Heat the pork oil in the skillet over medium-high heat. Sear the medallions without moving them until browned, 2 to 3 minutes per side.
5. Make the sauce: Add the balsamic and broth and scrape up the browned bits. Simmer, turning the pork once, until it reaches 145°F inside, 3 to 4 minutes. Move the pork to the platter with the beans.
6. Reduce: Add the capers to the skillet and boil the sauce until it's syrupy and coats a spoon, 2 to 4 minutes. Stir in half the lemon zest.
7. Serve: Spoon the sauce over the pork. Top with the parsley and the rest of the zest, and serve with the green beans.