Serve the pork and green beans with a medium-bodied red wine, like a luscious Italian Ripasso di Valpolicella by Tommasi, Masi or St. Stefano, or a Chianti Classico. Make dynamite sandwiches by thin-slicing any leftover tenderloin.
1 pork tenderloin (about 1 pound)
2 large cloves garlic, peeled
Zest (colored part of the rind) of 1 small orange
Juice of the orange
1 tablespoon olive oil
1 teaspoon dried basil
Salt and freshly ground black pepper
Small handful black Kalamata olives
1/2 cup dry white wine
Trim any excess fat from the tenderloin. Preheat your oven to 425 degrees.
In a blender or food processor, mince together the garlic, orange zest, a few tablespoons of orange juice (save the rest for basting), olive oil, basil, and light sprinklings of salt and pepper.
Make eight deep slits into the meat and stuff with almost all of the mixture. Rub the rest over the meat. Set the pork in a small, shallow roasting pan. Add the olives, remaining orange juice and wine to the pan.
Roast 25 minutes, or until an instant reading thermometer inserted in the center of the tenderloin reads 155 degrees. Baste once or twice with the pan juices as the meat cooks.
Let the meat rest for about 10 minutes while you finish up the green beans. Slice the pork into about 1/2-inch thick rounds. Serve moistened with the pan juices.
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