Mild Coffee-Rubbed Pork Tenderloin with Spiced Sweet Potato Mash and Sautéed Green Beans with Almonds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels.

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   2. In a small bowl, mix the ground coffee, sweet paprika, garlic powder, ground cumin, 3/4 tsp salt, and black pepper. Rub this mixture all over the pork tenderloin.

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   3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side until well browned.

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   4. Transfer the skillet to the oven and roast the pork at 220 °C / 425 °F for 14-18 minutes, or until the center reaches 63 °C / 145 °F. Remove from the oven and let it rest for 8 minutes before slicing.

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   5. While the pork cooks, place the sweet potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 12-15 minutes, until very tender. Drain well.

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   6. Mash or purée the hot sweet potatoes with the Greek yogurt, butter, ground cinnamon, and 1/4 tsp salt until creamy and smooth.

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   7. In another large skillet, toast the sliced almonds over medium heat for 2-3 minutes, stirring, until golden. Remove and set aside.

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   8. In the same skillet, add the remaining 1 tbsp olive oil and the sliced fresh garlic. Cook for 30 seconds over medium heat, without letting it burn.

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   9. Add the green beans and sauté for 4-5 minutes until tender but still vibrant. Stir in the lemon zest, lemon juice, and remaining salt, mix well, and turn off the heat.

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    10. Slice the pork tenderloin into medallions. Serve with the sweet potato mash and sautéed green beans. Finish the beans with the toasted almonds on top.