- 4 cup green beans
- 1/4 cup almonds, sliced
- 2 medium orange
- Trim fat from tenderloin and cut into 2-inch-thick slices; season with sea salt and pepper. Chop mushrooms.
- Heat oil in a large skillet over medium-high heat. Add pork in a single layer and brown well on all sides, approximately 4 minutes per side. Transfer to a plate and continue until all pork has been browned and removed from skillet.
- Add flour and white wine (marsala may be substituted) to skillet; whisk briskly until well blended. Cook and continually stir until thickened. Add broth and mushrooms; continue to cook and stir for 3 minutes or until liquid has reduced by half. Stir in milk and parsley.
- Return pork to skillet and cook to heat through.
- Meanwhile, add green beans and about 1 inch of water to a separate pan. Cover and steam for 5-10 minutes or until crisp-tender. Toss with almonds and chopped oranges wedges.
- Top pork with mushrooms and serve with green beans on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie