Recipe by Taste of Home​

Ingredients​

• 1/4 cup butter, softened
• 2 teaspoons minced fresh chives or 1 teaspoon dried minced chives
• 1 garlic clove, minced
• 500g fresh green beans, trimmed
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 700g baby potatoes, halved
• 2 pork tenderloins (about 700g each)
• 1/2 cup teriyaki glaze or hoisin sauce

Directions​

1. Preheat oven to 230°C or 210 fan-forced.
2. In a small bowl, combine butter, chives and garlic. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange potatoes on other side of pan
3. Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans.
4. Bake for 30-35 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand
5. Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables.
6. Slice pork; serve with roasted vegetables and pan drippings. top with additional minced chives.
   

   Nutrition Facts​

   85 g cooked pork with 1-1/4 cups vegetables: 354 calories, 14g fat (6g saturated fat), 79mg cholesterol, 1186mg sodium, 30g carbohydrate (9g sugars, 5g fiber), 28g protein.