with Parmesan Potatoes & Roasted Green Beans

Yield: 2 Servings

Pork Tenderloin with a saucy coating that includes Dijon, apricot jam, and rich chicken stock. Served with sides of crispy Parmesan potatoes and tender roasted green beans.
Prep: 10 Cook: 40

• 10oz pork tenderloin
• 1TBS fry seasoning (see below)
• 12oz potatoes
• 2TBS apricot jam
• 4tsp Dijon mustard
• 1tsp chicken stock concentrate
• 3TBS parmesan cheese
• 6oz green beans
• 10tsp cooking oil
• 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Slice potatoes into ¼-inch-thick rounds.

Pat pork dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast potato clusters:

Lightly oil a baking sheet.

In a large bowl, combine potatoes, 2 TBS oil, remaining Fry Seasoning, and a couple big pinches of salt and pepper, toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each).

Roast on middle rack for 10 minutes.

Season beans & sear pork:

Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper, push to one side.

Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Turn off heat. Transfer pork to empty side of sheet with green beans.

Roast green beans & pork:

Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack.

Place sheet with green beans and pork on top rack.

Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.

Make sauce:

Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water, jam, mustard, and stock concentrate, whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2- to 4-minutes.

Turn off heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Let pork rest 5 minutes after roasting, then slice crosswise.

Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.

Fry Seasoning

• 1tsp garlic powder
• 1tsp onion powder
• 1tsp paprika