Instructions:
Step 1: Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
Step 2: In a small bowl, whisk together 2 tablespoons olive oil, Dijon mustard, lemon juice, paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper to create a herb paste.
Step 3: Rub the herb paste all over the pork tenderloin and place it in the center of the baking dish.
Step 4: In a separate bowl, toss the baby potatoes with the remaining 1 tablespoon olive oil, a pinch of salt, pepper, and a bit of rosemary.
Step 5: Arrange the potatoes on one side of the pork in the baking dish.
Step 6: Bake for 25 minutes, then remove the dish from the oven.
Step 7: Add the green beans to the other side of the pork, lightly drizzle with olive oil, season with salt and pepper, and return to the oven.
Step 8: Bake for an additional 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
Step 9: Let the pork rest for 5-10 minutes before slicing.
Step 10: Garnish with freshly chopped parsley before serving.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes or until warmed through. You can also microwave individual portions for 1-2 minutes, though the vegetables may lose some crispness.
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