Rosemary and thyme make a fragrant and flavorful crust for this easy pork tenderloin sheet pan dinner.
Recipe tags: vegetable base, easy difficulty, lunch, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | grainy mustard |
| 2 Tbsp | honey |
| 2 Tbsp | finely chopped fresh thyme |
| 2 Tbsp | finely chopped fresh rosemary |
| 1 tsp | cracked black pepper |
| 2 | pork tenderloins (10 to 12 oz each) |
| 3 Tbsp | olive oil, divided |
| 8 oz | green beans, trimmed |
Directions
Preheat oven to 425˚F. Stir together 2 Tbsp Seasoned Vegetable Base, mustard, honey, thyme, rosemary and pepper; rub evenly all over pork. Transfer to greased baking sheet. Drizzle with 2 tbsp oil. Bake for 15 minutes.
Meanwhile, toss green beans with remaining Seasoned Vegetable Base and oil; add to baking sheet with pork. Bake for 5 to 7 minutes or until internal temperature of pork reaches 160° and green beans are tender. Let pork stand for 10 minutes before slicing.
Tip: Add a handful of grape tomatoes along with the green beans to baking sheet if desired.