I am a big fan of recipes that can be done in one pan or pot. This recipe was really good, the potatoes kind of being the star of the dish. Next time I’d make more sauce or double it so we had some to serve with the pork. Whole family liked this one so it’s a keeper!
Recipe:
1 pound cut up potatoes, quartered and pat dry with paper towels
3 tablespoons olive oil, divided
1 pork tenderloin
Salt and black pepper, to taste
2 tablespoons honey
2 tablespoons wholegrain mustard
1 tablespoon Dijon mustard (mild and smooth)
4 cloves garlic crushed
Handful green beans, trimmed and halved (don’t skip this step! I did and the whole beans took forever to cook!)
2 tablespoons fresh chopped rosemary or thyme
INSTRUCTIONS
Preheat oven to 450 Heat 1 tablespoon of oil in cast iron skillet. When skillet is hot, add in the potatoes. Sprinkle with salt and pepper, and fry for 6 minutes, stirring occasionally, until crisp on the edges.
While potatoes are cooking, pat pork dry with paper towel and season with salt and pepper.
In a small bowl, whisk together honey, mustards, garlic and 1 tablespoon oil. Pour two thirds of the sauce over the tenderloins to coat evenly, and reserve the remaining sauce for cooking later. (or for serving with the pork?)
Push the potatoes to one side of the skillet and add in the tenderloins, searing them for a couple of minutes on all sides. Baste the pork with the remaining sauce, sprinkle with the fresh herbs and transfer skillet to the hot oven. Roast for about 15 minutes, or until potatoes are 'just' fork tender. Remove skillet from oven, add the green beans to the skillet/dish around the tenderloins and potatoes; 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. (I kept my skillet in the oven while the pork rested)
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