Mustard Apricot Pork Tenderloin: Parmesan Potatoes & Roasted Green Beans

🥘 Ingredients

• apricot jam
  2 tbsp
• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 tbsp
• cooking oil
  ¼ cup
• dijon mustard
  2 tbsp
• fry seasoning
  1 tbsp
• green beans
  ½ lb
• parmesan cheese
  ¼ cup
• pork tenderloin
  1 lb
• potatoes
  1 lb
• salt
  1 tsp
• water
  ¼ cup

🍳 Cookware

• oven
• baking sheet
• large bowl
• baking sheet
• medium pan

1. 

   1

   Preheat oven to 450°F with racks positioned on middle and top shelves. Wash and dry all produce. Slice potatoes into ¼-inch-thick rounds. Pat pork tenderloin dry with paper towels and season all over with half the fry seasoning , salt , and black pepper .

   potatoes: 1 lb, pork tenderloin: 1 lb, fry seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Lightly oil a baking sheet . In a large bowl , combine potatoes, 2 tbsp cooking oil , remaining fry seasoning, and a pinch of salt and pepper; toss until completely coated. Arrange potatoes on the prepared sheet in clusters. Roast on the middle rack ⏱️ 10 minutes .

   cooking oil: ¼ cup
3. 

   3

   Toss green beans on a second baking sheet with a drizzle of cooking oil, salt, and pepper, then push to one side. Heat a large drizzle of cooking oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over ⏱️ 4-8 minutes . Turn off heat and transfer pork to the empty side of the sheet with the green beans.

   green beans: ½ lb
4. 

   4

   Once potatoes have roasted ⏱️ 10 minutes , remove sheet from oven. Sprinkle each cluster with parmesan cheese . 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 .

   parmesan cheese: ¼ cup
5. 

   5

   Meanwhile, wipe out the pan used for pork and return to medium-high heat. Once hot, pour in water , apricot jam , dijon mustard , and chicken stock concentrate ; whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened ⏱️ 2-4 minutes . Turn off heat. Stir in butter until melted. Season with salt and pepper.

   water: ¼ cup, apricot jam: 2 tbsp, dijon mustard: 2 tbsp, chicken stock concentrate: 1 tbsp, butter: 1 tbsp
6. 

   6

   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.