Mustard Apricot Pork Tenderloin

🥘 Ingredients

• apricot jam
  2 unit
• black pepper
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  6.667 tbsp
• dijon mustard
  2.667 tbsp
• fry seasoning
  2 tbsp
• green beans
  12 oz
• parmesan cheese
  ½ cup
• pork tenderloin
  24 oz
• potatoes
  24 oz
• salt

🍳 Cookware

• baking sheet
• large bowl
• baking sheet
• medium pan
• large pan
• whisk

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Slice potatoes into 1/4-inch-thick rounds. Pat pork tenderloin dry with paper towels and season all over with half the fry seasoning (you’ll use the rest in the next step), salt , and black pepper .

   potatoes: 24 oz, pork tenderloin: 24 oz, fry seasoning: 2 tbsp, salt, black pepper
2. 

   2

   Lightly oil a baking sheet with 2 TBSP of cooking oil (1/4 cup for 4 servings). In a large bowl , combine potatoes, 2 TBSP 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 .

   cooking oil: 6.667 tbsp
3. 

   3

   Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt , and black pepper ; push to one side. Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. Transfer pork to empty side of sheet with green beans.

   green beans: 12 oz, salt, black pepper
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: ½ cup
5. 

   5

   Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in 1/4 cup water (1/3 cup for 4 servings), 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 black pepper .

   apricot jam: 2 unit, dijon mustard: 2.667 tbsp, chicken stock concentrate: 2 unit, butter: 2 tbsp, salt, black pepper
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.