Ingredients
1lbsbaby potatoes,quartered, patted dry
3tbspolive oil,divided
2lbspork tenderloins
salt and black pepper,to taste
2tbsphoney
2tbspwholegrain mustard
1tbspdijon mustard,mild and smooth
4garlic cloves,crushed
1lbsgreen beans,trimmed, halved
2tbspfresh rosemary,chopped, or thyme
Preparation
Preheat the oven to 440 degrees F.
Heat 1 tablespoon of oil in a 12 to 14-inch large skillet or pan over medium-high heat.
When the skillet is hot, add in the potatoes.
Sprinkle with salt and pepper, then fry for 6 minutes, stirring occasionally, until crisp on the edges.
While potatoes are cooking, pat the pork dry with paper towel, then season them with salt and pepper.
In a small bowl, whisk together the honey, mustards, garlic and 1 tablespoon of oil.
Pour ⅔ of the sauce over the tenderloins to coat evenly, and reserve the remaining sauce for cooking later.
Push the potatoes to one side of the skillet, then add in the tenderloins, searing them for a couple of minutes on all sides.
Baste the pork with the remaining sauce, then sprinkle with the fresh rosemary. Transfer skillet to the hot oven.
Roast for about 15 minutes, or until the potatoes are just fork tender.
Remove the skillet from the oven, then add the green beans to the skillet around the tenderloins and potatoes.
Transfer back into the oven, then continue cooking for 6 to 10 minutes until the pork is cooked to desired doneness and the green beans are tender.
Let the tenderloins rest for 5 minutes before slicing.
Serve, and enjoy!
