Tuscan Herb-Crusted Pork Tenderloin with Creamy Polenta & Roasted Garlic Green Beans

Ingredients

• 1 1/2 lbs pork tenderloin, trimmed of excess fat
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil, divided
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup polenta, coarse cornmeal
• 3 cups vegetable broth, low-sodium
• 2 tbsp butter
• 1/4 cup parmesan cheese, grated
• 1 lb fresh green beans, trimmed
• 3 cloves garlic, sliced thin for beans
• 1 1/2 tbsp olive oil, for green beans
• 1/2 tsp lemon zest, optional garnish

Instructions

1. 1

   Preheat oven to 375°F. Pat pork tenderloin dry with paper towels. In a small bowl, combine rosemary, thyme, minced garlic, 2 tbsp olive oil, salt, and pepper to create an herb paste.

2. 2

   Rub the herb mixture all over the pork tenderloin, coating evenly. Let sit at room temperature for 10 minutes.