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Our simply seared trout gets a bright lift from a piquant vinaigrette made with finely chopped shallot and whole grain dijon whisked together with olive oil and sherry vinegar. We’re serving it with sides of Italian-seasoned potatoes and garlicky green beans for more pleasantly aromatic flavor.
4-7 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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This meal was designed in collaboration with nutritionists with your holistic health in mind.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Peel the shallot; small dice to get 2 tablespoons (you may have extra). In a bowl, combine the diced shallot, vinegar, and mustard. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a large bowl. Add the chopped peppers and season with salt and pepper; stir to combine. Wipe out the pan.
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise. Serve the sliced pork with the roasted potatoes and finished green beans. Top the pork with the vinaigrette. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
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