Honey Mustard-Roasted Pork Tenderloin with rosemary-roasted green beans and red onions
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 8 oz. Green Beans
- 1 Red Onion
- 1 Rosemary Sprig
- 1 oz. Honey
- 1 oz. Dijon Mustard
- 1 Pork Tenderloin
- 4 tsp. Chicken Demi-Glace
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Trim ends off green beans. Halve and peel onion. Cut halves into ¼” slices. Stem rosemary and coarsely chop. Place honey and mustard in a small bowl and stir to combine. Rinse pork tenderloin, pat dry, and season all sides with ¼ tsp. salt and ¼ tsp. pepper.
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Place green beans and red onion slices on prepared baking sheet. Drizzle with 1 tsp. olive oil, rosemary, ½ tsp. salt, and ¼ tsp. pepper and toss to coat. Spread into a single layer on one side of baking sheet (leave room to add tenderloin later) and roast until vegetables begin to soften, 5 minutes. Remove from oven. Vegetables will finish cooking in a later step. While vegetables cook, sear tenderloin.
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Heat 2 tsp. olive oil in a large pan over medium-high heat. Add pork tenderloin to hot pan and sear on three sides until golden brown, 2-3 minutes per side. Remove from pan and place in empty space on baking sheet. Reserve pan; no need to wipe clean.
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Spoon or brush half the honey mustard mixture (reserve remaining for sauce) on pork tenderloin. Return baking sheet to oven and roast until vegetables are tender and pork is golden brown and reaches a minimum internal temperature of 145 degrees, 6-10 minutes. Rest pork 3-5 minutes before cutting into ½" slices. While pork roasts, make sauce.
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Return pan used to cook pork to high heat. Add ¼ cup water, remaining honey mustard mixture, and demi-glace. Bring to a boil and cook until sauce is thick enough to coat the back of spoon, 1-2 minutes.
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Serve vegetables on plate with pork slices next to them. Spoon sauce in front of pork and serve.