INGREDIENTS:
- 4 Tablespoons unsalted butter, softened
- 2 Tablespoons minced fresh chives
- 1 garlic clove, minced to paste
- salt and pepper
- 1 pound green beans, trimmed
- 3 Tablespoons extra-virgin olive oil
- 1 1/2 pounds fingerling potatoes, unpeeled, halved lengthwise
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- 1/4 cup hoison sauce (substitute: 1/4 cup tangy bbq coco aminos + 2 T honey. Mix and microwave 20 seconds)
INSTRUCTIONS:
- Preheat oven to 450
- Mix butter, garlic, chives, salt and pepper together in a small bowl and set aside
- Put green beans in a bowl, add 1 T olive oil and 1/4 tsp each of salt and pepper. Lay long ways in the middle of the pan.
- Add potatoes cut finger length wedges, to same bowl and add 2T olive oil and 1/4 tsp each salt and pepper. Add to pan on both sides of green beans.
- Lay tenderloins out, and sprinkle pepper on both sides. Then brush hoisin sauce on them. Lay them on top of green beans without them touching.
- Bake for 20-25 min in 450, or until pork is 145 degrees.
- Remove pork and put on serving plate. Add 1 T of butter mixture and cover with foil to keep warm
- Put veggies back in over for 5 more min or until tender.
- Brush remaining 2 T butter onto veggies, add pork back to sheet pan and enjoy!
