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Photo of Spice-rubbed pork tenderloin with cilantro-lime veggie rice by WW

Spice-rubbed pork tenderloin with cilantro-lime veggie rice

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
A super-simple but high-flavor spice rub turns lean pork tenderloin into a weeknight star. We first brown the pork in a skillet for deep color and delicious charred bits, then finish it in the oven where it cooks more gently. The accompanying side dish combines veggies and whole grains and perks them up with an easy citrus-herb drizzle.

Ingredients

Cooking spray

4 spray(s)

Chili powder

1½ tsp

Garlic powder

½ tsp

Kosher salt

1 tsp, divided

Black pepper

½ tsp, divided

Uncooked lean pork tenderloin

1¼ pound(s)

Frozen green beans

12 oz

Cooked short grain brown rice

2 cup(s)

Lime zest

1 tsp

Fresh lime juice

2 Tbsp

Cilantro

¼ cup(s), chopped

Instructions

  1. Preheat the oven to 450°F. Line a small sheet pan with foil; coat the foil with cooking spray.
  2. In a small bowl, stir together the chili powder, garlic powder, ¾ tsp salt, and ¼ tsp black pepper. Coat the pork evenly with cooking spray; sprinkle the spice mixture over all sides of the pork. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the pork to the pan; cook until browned on all sides, turning occasionally, 5 to 6 minutes.
  3. Transfer the pork to the sheet pan. Roast in the oven until a thermometer inserted in the thickest part registers 145°F. Remove the pork to a cutting board and let stand for 5 minutes; cut into 12 slices.
  4. Meanwhile, prepare the green beans according to the package directions. In a medium bowl, stir together the green beans, rice, lime zest, lime juice, and remaining ¼ tsp each salt and black pepper. Gently stir in the cilantro. Serve the rice mixture with the pork.
  5. Serving size: 3 slices of pork and a scant 1 cup rice mixture

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