- Pork Tenderloin with
- Black Beans and
- Mushroom, Tomato, & Onions
TIME SAVER TIP: Cook the chicken for tomorrow tonight if you’d like to get ahead — coat with olive oil, salt, pepper, and Italian seasoning. It should cook in about 20-25 minutes at the same temperature as the pork.
NOTE: This makes an amazing leftover lunch or wrap!
- Start by coating your pork tenderloin(s) with olive oil and seasoning with salt, pepper, and paprika.
- Preheat oven to 450 degrees.
- Heat a large skillet to medium-high heat and add about 1 tbsp olive oil. Sear the pork tenderloin(s) until browned on all sides. Remove from heat and transfer to a baking dish. Put in the oven for 25-30 minutes or until cooked through (juices should run clear).
- While the pork tenderloin is in the oven, prep your veggies. Slice a sweet/yellow onion, mushrooms (I buy pre-washed & presliced), and tomatoes.
- Using the same skillet that was used for searing, add 2 tbsp butter and bring to medium heat. Add onions and mushrooms to the pan mixing often until desired doneness. Add tomatoes just 2-3 minutes before other veggies are finished. Season with salt, pepper, and dried oregano to taste.
- Drain black beans (I used canned and I’m totally at peace with that :)). Heat them in the microwave.
- I like to serve this meal by placing the black beans, layering the sliced pork tenderloin on top of beans, and topping with the sauteed veggies. Yum!
- Pork Tenderloin
- Black Beans
- Spices: Paprika, Oregano (dried)