Rosemary-crusted pork recipe

Ingredients

• ¼ cup bread crumbs
• 2 cloves garlic, chopped
• 1 teaspoon smoked paprika
• 1 tablespoon chopped rosemary
• Kosher salt and black pepper
• 1¼ pounds pork tenderloin
• 1 teaspoon plus 1 tablespoon olive oil
• 1 pound green beans
• ¼ cup pitted kalamata olives, halved

1. Combine the bread crumbs, garlic, paprika, rosemary, and ½ teaspoon salt.
2. Rub the pork with 1 teaspoon of the oil, then coat with the bread crumb mixture. Roast at 425°F until cooked through, 20 to 30 minutes. Slice.
3. Boil the green beans in a large pan of salted water; cook until just tender, 3 to 5 minutes. Drain and toss with the olives, ¼ teaspoon each salt and pepper, and the remaining tablespoon of oil. Serve with the pork.