(scroll to the end of that link for the recipe.)
I snagged this one from The Kitchen Illiterate. The description "pretty darn simple" was just too good to pass up.
And indeed, it was easy. Except for the fact that I don't know what marjoram is, and would have to make a special trip to find it. So to stay true to "herb-crusted", I tossed in some dried oregano, having some vague memory that I'd heard the word marjoram in the context of oregano once.
I'm not sure it made much difference; the overwhelming majority of flavor comes from the bread crumbs. That's not a bad thing exactly, but supposed you wanted to actually taste the herbs? I keep seeing Japanese panko bread crumbs come up in recipes or on cooking shows, and they're supposed to be lighter.
I loved the green beans though. I've made lemon and garlic green beans before, but the shallots were much better and cooked up nice and sweet. I took the author's advice and made the green beans in the same pan as I'd browned the pork, and that worked great. However, I did have a timing issue, as it took about 45 minutes to cook the tenderloin through, and the green beans were ready long before then.
The score: 3 out of 4. Literally. Both my sons finished all of their pork and green beans. Now there's an accomplishment! I even got a much-coveted "This is really good, Mom!" And, I liked both, though I'm not picky. My husband....not so much. He's always the weak link. I didn't take any chances with the youngest member of the family, who happily gobbled up a hefty portion of leftover Trader Joe's rice pilaf mix, with cauliflower chopped in.
I'm going to be making this again, for certain. Especially when the baby is past the "I refuse to try this JUST BECAUSE I CAN" phase, there will be one more mouth to outvote Dad.
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