1. To make the roasted pork loin with green beans: In a small bowl, add olive oil, red pepper flakes, minced garlic, vinegar, Dijon mustard, and herbs. Whisk until combined then reserve half the marinade for serving. Place pork loin in a shallow plate or baking dish (or a Ziploc bag). Add salt and pepper and toss to coat. Pour the other half of the marinade over the pork loin. Toss to coat, cover, and place in the refrigerator for 15 minutes to 2 hours.

2. When ready to cook, drain and transfer the marinated pork loin to a plate to bring it at room temperature. Keep the drained marinated for roasting. Preheat oven to 450°F (230ºC).

3. In an oven-safe cast-iron skillet over medium heat, add 1 tablespoon olive oil. Add the marinated pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the pork loin a total of 4 times.

4. Add the drained marinade to the pork loin and transfer the skillet to your oven and cook the pork loin for 25-30 minutes or until it reaches an internal temperature of 145 °F (63ºC), basting with the cooking juice from time to time.

5. In the meantime, cook green beans in boiling salted water (or in water with 1 bouillon cube) for 4-5 minutes, until crisp-tender, then soak in ice-cold water to stop the cooking and preserve the beautiful green color. Drain and set aside.

6. 5 minutes before the end of cooking time, add the green beans to the skillet with the pork loin and toss the green beans to coat with the cooking juices. Remove from oven, allow the pork loin to rest for 5 minutes, then slice and serve the roasted pork loin with lemon green beans immediately, drizzled with the reserved marinade. Enjoy!

Note:

• • Alternatively, you can nuke the green beans in the microwave with 1 cup water for 8 minutes, then soak into ice water.
  • You can cook the reserved marinade for a couple of minutes in a small saucepan before serving.