Rosemary-Pepper Pork Tenderloin with Green Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent pork tenderloin seared with rosemary and cracked pepper, served with vibrant, steamed green beans. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs pork tenderloin, fresh rosemary, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat pork dry and season evenly with 1/2 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 2 tbsp chopped rosemary.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high. Sear pork 2 minutes per side until golden. Transfer skillet to oven and roast 15-20 minutes until internal temperature reaches 145°F.
  3. Step 3: Steam green beans in boiling water for 5-7 minutes until crisp-tender. Drain and toss with 1/2 tsp salt.
  4. Step 4: Let pork rest 5 minutes, slice, and serve with green beans and lemon slices.

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