Pork Loin with Green Beans and Potato
- 2 lb Pork Tenderloin
- 1/4 cup Honey
- 3 Garlic Cloves (or powder)
- 3 tbs Mustard
- 3 Springs Rosemary (or powder)
- 3 tbs White Wine (or water)
- 3 tbs Olive Oil
- 3 Potatoes
- 1 lb Greeen Beans (rinsed and trimmed)
- Salt and Pepper
- Pan Spray
Preheat oven to 450 degrees.
Comine olive oil, honey, garlic, mustard, wine and rosemary in a bowl. Taste and season as necessary with salt and pepper.
Pat pork dry wiht paper towels andseason wiht pepper. Brush tenderloin all over with glaze.
Cover with aluminum foil or pan spray or coat with olive oil.
Arrange green beans crosswide down center of rimmed baking sheet leaving room on both sides for the potatoes.
Place potatoes face down on the pan.
Spray the potatoes and beans with pan spray and season with salt and pepper.
Lay tenderloin lengthwise on top of green beans. Brush the tenderlin with remaining glaze
Roast until tenderloin registeres 140 degrees about 30-45 minutes.
Move tenderloin to carving board and rent with aluminum foil and let rest while vegetables finish cooking.
Increase the heat to the oven 475 degrees and return sheet to over and roast until vegetables are tender and golden brown, 5-10 minutes longer.
Remove from oven
Transfer vegetables to platter. Cut pork into 1/2 inch slices and place over vegetables and enjoy.