Pork loin with green beans and rosemary potatoes
Tender pork loin served with crisp green beans and golden-brown rosemary potatoes makes for a hearty meal for the whole family.
1 to 20 – amounts adjust automatically 55 minutes Main course German 580 kcal per serving (estimated)
AI-generated
Ingredients
- 1.4 kg pork loin
- 1.8 kg potatoes
- 700 g green beans
- 3 onions
- 4 cloves garlic
- 5 tbsp olive oil
- 3 tbsp butter
- 3 sprigs rosemary
- 300 ml vegetable stock
- 2 tbsp mustard
- 2 tsp paprika powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Wash the potatoes thoroughly and cut them in half or into quarters, depending on their size. Toss them with 3 tbsp olive oil, chopped rosemary, salt and pepper.
- Spread the potatoes out on a baking tray and bake in a preheated oven at 200 °C (top and bottom heat) for about 40 to 45 minutes until golden brown. Turn them over halfway through.
- Trim the green beans and cook in boiling salted water for about 8 to 10 minutes until al dente. Then drain and set aside.
- Pat the pork loin dry, remove any tendons and season with mustard, paprika, salt and pepper.
- Heat the remaining olive oil in a large frying pan and sear the loin on all sides. Reduce the heat and cook the meat for about 15 to 20 minutes, depending on its thickness, until it reaches a core temperature of at least 63 °C. Then leave to rest briefly.
- Finely chop the onions and garlic. Melt the butter in a pan, sauté the onions and garlic until translucent, then deglaze with vegetable stock. Allow to reduce for a few minutes and season to taste with lemon juice, salt and pepper.
- Heat the green beans in the onion and stock mixture and toss briefly.
- Slice the pork loin and serve with the green beans and rosemary potatoes.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.