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Blackened Pork Tenderloin, Yard Long Beans and Riced Cauliflower

Blackened Pork Tenderloin, Yard Long Beans and Riced Cauliflower

I was called for jury duty earlier this week, and had time to kill at lunch, so I wandered into Chinatown. All the product markets reminded me that I hadn’t had yard long green beans in ages, so I picked up a bunch. They are so much better than regular green beans; more on par with haricot verts, but different. If you have never tried them, give the yard -longs a shot!

I cook the blackened tenderloin in the oven, which saves my stove from becoming a mess and couldn’t be easier!

Blackened Pork Tenderloin

Yard Long Beans

Serves 4

Chinese yard-long beans

1 pound yard long beans, cut into bite-sized pieces

Butter

Slivered raw almonds

Salt and pepper

Cook beans in a bit of water until they are bright green, 2-3 minutes. Drain water. On a medium flame, melt butter and add beans and almonds. Stir until almonds are lightly brown and beans are cooked, about 5 minutes.

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