Man pleasing meal....

Thanks to my friend Jana for this recipe. She gave it to me over a week ago, and I've been waiting to make it until Ian came home...

Ingredients:
Pork:
1/2 bottle of Allegro original marinade
1/2 bottle of olive oil & vinegar salad dressing (I used Newmans)
1 box of rice pilaf
1 double loin package of pork TENDERloin

Green Beans:
1 large can of green beans
2 tablespoons canola oil (or olive oil)

Process:
-Marinate the loin in 1/2 bottle of Allegro and 1/2 bottle of dressing for as long as you can (up to one day). I was able to do so for 4 hrs.
-Preheat oven to 375
-Put tenderloin AND the marinade into cooking dish and cook for 45-60 min. (to temp)
-While the pork is cooking away...prepare rice pilaf per box directions and set aside.
-Also while pork is cooking...make green beans:
-Empty can of g.b. (with the liquid) into a skillet and add the two tablespoons oil.
-Add pepper if you like but NO SALT!
-Cook the beans on medium-high to high until all juice from the can is boiled off.
-When pork is up to temp...bring out of oven and spoon about half of the remaining juices out of the dish...leave the other half there.
-dish the rice into the pork dish. The rice will soak up some of the yummy juices =)
-serve!

Now, let me give you some reviews...my husband thought it was a bit too salty, his friend was ok with the dish. Both LOVED the pork itself! So, what I've decided to do next time to reduce the sodium is this 1)use REDUCED sodium green beans 2)NOT put in the "seasoning packet" that comes with the pilaf.

We ate a salad and roll with our delicious meal =) I had a tomato salad with homemade sweet basil vinaigrette instead (thanks to Pam at Sidewalk Shoes for that recipe!) Link here.