Yields 6 servings
Adapted From Number 2 Pencil Blog
2, 1 pound pork tenderloins, trimmed
1/4 cup hoisin sauce
1 pound green beans, stems trimmed
1 1/2 pounds small Yukon gold potatoes, cut in half lengthwise
3 tablespoons olive oil
kosher salt and freshly ground pepper
4 tablespoons butter, softened
2 tablespoons fresh chives, minced
4 garlic cloves, minced
nonstick cooking spray
Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray.
In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Toss well. Arrange green beans in center of baking sheet.
In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. If needed, they can be layered.
In the same bowl, add the tenderloins with the hoisin sauce. Toss well. Lay tenderloins, not touching, over green beans and brush with remaining hoisin sauce from the bowl, sprinkle lightly with salt and pepper.
Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer.
While tenderloin is roasting, combine butter, chives, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper.
When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin rest at least 10 minutes before slicing.
Top potatoes and green beans with the remaining two tablespoons of garlic herb butter and serve.