Ingredients
Prep
- 1/4 C honey
- 1/4 C Dijon mustard
- 1 T minced garlic
- salt and pepper to taste
- 2 lb pork tenderloins
- 2 T olive oil
- 16 oz baby gold potatoes
- 1 pkg frozen green beans
- 3 T olive oil
On Cooking Day
- 2 apples
Instructions
To Assemble
- Place first 5 ingredients and olive oil in a large zipper bag. Zip to seal and squish to mix.
- Cut potatoes in half and in half again (bite size pieces) and place in another zipper bag with green beans and remaining olive oil.
To Cook
- Place pork tenderloin(s) on baking sheet covered with foil and sprayed with non stick spray. (reserve marinade) Cut apples into 8 wedges and place around pork.
- Spread the veggies around the pork. Pour remaining marinade over the fruit and vegetables and toss. Bake in 425 oven for about 25 minutes.
- Turn the oven up to a high broil and cook for 3 to 5 minutes more, until the meat and veggies begin to turn golden brown and the pork is cooked through.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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