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Pork tenderloin marinates in sweet and mildly spicy marinade - simply outstanding. Top the grilled pork tenderloin and green beans with the simmered marinade for an easy and elegant supper.

 

 

Preparation:  Keep green beans frozen until ready to cook. Thaw pork tenderloin completely. If frozen or partially frozen, defrost slightly in microwave. Do not over-microwave, or pork will become tough.


Cooking Instructions:  Grill: Preheat grill to medium heat. Remove pork from bag, discard marinade. Grill pork 10-12 minutes, turning to brown on all sides, until internal temperature is 160F on instant read thermometer. Stovetop to Oven: Preheat oven to 425F. Spray large ovenproof skillet with non-stick coating and heat over medium heat. Remove pork from bag and discard marinade. Cook pork 6 minutes, turning to brown on all sides. Place pan in oven and bake for 13-15 minutes or until internal temperature measure 160F on instant read thermometer. Cooking times may vary due to differences in ovens. Let stand 5 minutes before slicing. Marinade: Pour marinade from the portion cup into saucepan and bring to a simmer over medium heat. Simmer 2 minutes. Vegetables: Spray large skillet with non-stick coating and heat over medium heat. Add vegetables to skillet and cook, stirring occasionally, about 3 minutes or until green beans are tender. Do not over cook.  Drizzle meat and vegetables with hot marinade.


Suggested Sides: Jasmine or brown rice

Korean Barbecued Pork Tenderloin with Green Beans

$25.50Price
  • Nutritional Facts

    Serving Size:    4 oz and 2/3 cup green beans

    Servings Per Package:    4

     

    Amount Per Serving

    Calories:    240

    Calories from Fat:    60

    Total Fat:    7g

    Saturated Fat:    1.5g

    Monounsaturated Fat:    0g   

    Trans Fat:    0g

    Polyunsaturated Fat:    0g   

    Protein:    27g

    Total Carbohydrates:    14g

    Fiber:    2g

    Cholesterol:    75mg

    Sodium:    720mg

    Sugar:    11g

    Iron:    10%

    Calcium:    6%

    Vitamin A:    2%

    Vitamin C:    8%

     

    * Percent Daily Values (DV) are based on a 2,000 calorie diet.

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