Directions

• Preheat oven to 400°F.
• Heat 2 tablespoon of oil in a large skillet or pan over medium-high heat.
• Add in the potatoes sprinkling them with salt and pepper, and fry until crispy on the edges, about 5 minutes.
• While potatoes are cooking, pat pork dry with paper towel and season with salt and pepper
• In a small bowl, stir together honey, mustards, garlic and 2 tablespoon oil.
• Using a brush coat your tenderloin evenly with the sauce, using about 2/3 of it. Place remaining sauce to the side.
• Push the potatoes to the outer rim of the skillet and add in the tenderloin. Sear the bottom of the tenderloin for about a minute then flip it over.
• Baste the pork with the remaining sauce, sprinkle with the fresh herbs and transfer skillet to the hot oven.
• Roast for about 20 minutes, or until potatoes are ‘just’ fork tender. Remove skillet from oven, add the green beans to the skillet around the tenderloin and potatoes
• Cover with foil 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.