Honey Mustard-Roasted Pork Tenderloin

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
• Olive Oil
• Salt Pepper
• Trim ends off green beans. Halve and peel onion.

Instructions

1. 1

   Cook Within: Pork tenderloin doesn’t have “sides,” but turning it twice will sear it on approximately three sides and provide near-complete searing coverage. Rosemary’s name derives from “rosmarinus,” Latin for “mist of

2. 2

   Prepare the Ingredients: 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.

3. 3

   Roast Vegetables and Tenderloin: Spoon or brush half the honey mustard mixture (reserve remaining for sauce) on pork tenderloin. bles 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. Begin to Cook Vegetables Place green beans and red onion slices on prepared tsp. salt, and ¼ tsp. pepper and toss to coat. Spread room to add tenderloin later) and roast until vegeta- bles begin to soften, 5 minutes. Remove from oven. Vegetables will finish cooking in a later step. While vegetables cook, sear tenderloin.

4. 4

   Make the Sauce: 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.

5. 5

   Sear the Pork Tenderloin: heat. Add pork tenderloin to hot pan and sear on three sides until golden brown, 2-3 minutes per side.

6. 6

   Remove from pan and place in empty space on bak-: ing sheet. Reserve pan; no need to wipe clean.

7. 7

   Plate the Dish: Serve vegetables on plate with pork slices next to them. Spoon sauce in front of pork and serve. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts mixture is used twice. Half is brushed on tenderloin and remaining is added to sauce. the recipe before you start–we promise it will be time

8. 8

   Cut halves into ¼” slices. Stem rosemary and