Honey Garlic Glazed Pork Tenderloin with Roasted Potatoes

Preheat your oven to 425°F (220°C).

Cut 1.5 lbs of baby potatoes in half and place them in a large bowl. Toss with 2 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Add 1 sprig of rosemary, roughly chopped.

Spread the potatoes on a baking sheet in a single layer and roast for 10 minutes while you prepare the pork.

Trim any silver skin from 1.5 lbs of pork tenderloin. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.

Heat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

While the pork is searing, mince 4 cloves of garlic and prepare the glaze by mixing 1/4 cup of honey, 3 tbsp of soy sauce, and half of the minced garlic in a small bowl.

Remove the potatoes from the oven after their initial 10 minutes and push them to one side of the baking sheet.

Transfer the seared pork tenderloin to the other side of the baking sheet with the potatoes. Brush half of the honey garlic glaze over the pork.

Return the baking sheet to the oven and roast for 15 minutes.

Meanwhile, trim 12 oz of green beans and toss them with 1 tbsp of olive oil, remaining minced garlic, and a pinch of salt and pepper.

After 15 minutes, add the green beans to the baking sheet, arranging them around the pork and potatoes. Brush the remaining glaze on the pork.

Continue roasting for about 5-10 more minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.

Remove from oven and let the pork rest for 5 minutes before slicing.

While the pork is resting, melt 2 tbsp of butter in a small saucepan. Add leaves from the remaining rosemary sprig and the juice of half a lemon. Drizzle this mixture over the roasted potatoes.

Slice the pork tenderloin into medallions, arrange on plates with the roasted potatoes and green beans, and serve with lemon wedges from the remaining half lemon.