Roasted Pork Tenderloin with Dijon Garlic and Veggies

dijongarlicporktenderloinvegetables Pork Tenderloin with veggies is a complete meal with crispy potatoes and tender green beans. All of the flavours cook together for tender and juicy pork tenderloins that taste amazing. One pan / one dish meals are my favourite. Less pans to wash up in the aftermath of dinner and all of the flavours cook together to make an incredibly tasty meal. A favourite combination of garlic, honey, Dijon and wholegrain mustards make this tender, juicy pork tenderloin taste amazing. I used a skillet all the way through. I understand you may not own a skillet and in that case, you will need to transfer the pork and potatoes to an oven-proof baking dish.

1 lb baby potatoes, quartered and pat dry with paper towels (500 g)
3 Tbsp. extra-virgin olive oil, divided
2 lbs pork tenderloins
sea salt
black pepper, freshly ground
2 Tbsp. pure honey
2 Tbsp. wholegrain mustard
1 Tbsp. Dijon mustard
4 cloves garlic, crushed
1 lb green beans, trimmed and halved (500 g)
2 Tbsp. rosemary or thyme, fresh chopped

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Heat 1 Tbsp. of oil in a large skillet (12-14") or pan over medium-high heat. When skillet is hot, add in the potatoes. Sprinkle with salt and pepper, and fry for 6 minutes, stirring occasionally, until crisp on the edges.

While potatoes are cooking, pat pork dry with paper towel and season with salt and pepper.

In a small bowl, whisk together honey, mustards, garlic and 1 Tbsp. oil. Pour two thirds 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 and add in the tenderloins, searing them for a couple of minutes on all sides (use tongs to turn them so they slightly brown on all four sides).

Baste the pork with the remaining sauce, sprinkle with the fresh herbs and transfer skillet to the hot oven. (If you don't have a skillet, transfer pork and potatoes to a large baking dish.)

Roast for about 15 minutes, or until potatoes are 'just' fork tender. Remove skillet (or dish) from oven, add the green beans to the skillet/dish around the tenderloins and potatoes; and transfer back into the oven. Continue cooking until the pork is cooked to your liking and the green beans are tender (about 6-10 minutes, depending on your oven).

Once the tenderloins are cooked, let rest for 5 minutes before slicing and serving.

Makes 6 servings.