rec4_250x167_d29d2b1277013714b32263f7be15e1ef 4 - 6 SERVINGS


  • 1.5 pounds pork tenderloin
  • 1/4 cup fresh thyme leaves, plus 1 tablespoon more
  • 1/4 cup lime peel, plus 1 tablespoon more
  • 1/4 cup dijon mustard
  • 1/2 teaspoon salt and pepper
  • 2 cups French green beans
  • 2 tablespoons sliced almonds
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt and pepper

How to Prepare :

  1. Place the tenderloin in a baking pan. Rub 1/4 cup each of thyme, lime peel and mustard. Sprinkle salt and pepper. Set aside refrigerated 20 minutes or more. Bake at 225F for 1/2 hour. Set aside to rest, covered for 10 minutes and serve.
  2. Slice the ends off from the green beans. Add the remaining 1 tablespoon of each thyme and lime peel, 1 teaspoon olive oil and 1/4 teaspoon salt and pepper. Transfer to a pan with 1 tablespoon of water. Cook covered over medium high heat for 1 minute, remove the cover, add the almonds and mix. Cook for 30 seconds more.
  3. Serve.
Pork must be cooked to 160F. After letting the meat rest it will reach 170F. Beyond 170F the meat can be dry and tough.


Hola, Soy Chef Pachi

Entrenadora de Chef, Nutricionista de Alimentos y Cocinera enamorada de la Comida Latina, Autora de seis libros de cocina. +40 años de experiencia en la Industria de la comida y la Nutrición.

... y la Ciencia de la Alimentación

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