Dijon Garlic Pork Tenderloin

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  1 lbs Potato, Yukon Gold
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  2 tbsp Honey
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  2 tbsp Mustard, Whole Grain
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  4 Garlic(12g)
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  1 lbs Green Beans
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  2 tbsp Rosemary, Fresh

Instructions

1. 1Pat 2 pounds pork tenderloins dry with paper towels and season all sides evenly with salt and pepper. Quarter 1 pound baby potatoes and pat dry with paper towels.
2. 2In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons wholegrain mustard, 1 tablespoon Dijon mustard, and 4 cloves crushed garlic until combined. Reserve half the sauce for basting.
3. 3Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the quartered potatoes in a single layer, season with salt and pepper, and cook for 6–8 minutes, stirring occasionally, until edges are golden brown.
4. 4Push the potatoes to the sides of the skillet. Add the remaining 1 tablespoon olive oil and sear the pork tenderloins for 2–3 minutes per side over medium-high heat until browned on all surfaces.
5. 5Brush the reserved honey-mustard sauce over the pork and sprinkle 2 tablespoons fresh rosemary over the pork and potatoes. Reduce heat to medium, cover the skillet, and cook for 12–15 minutes until the potatoes are fork-tender.
6. 6Remove the lid, add 1 pound trimmed and halved green beans around the pork and potatoes, re-cover, and cook over medium heat for 6–8 minutes until the green beans are tender-crisp and the pork's internal temperature reaches 145°F at the thickest point.
7. 7Remove from heat and let the pork rest for 5 minutes. Slice the tenderloin and divide the pork, potatoes, and green beans evenly into 6 meal-prep containers.