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Peheat oven to 450 degrees.
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Combine olive oil, honey, garlic, mustard, wine and rosemary in a bowl. Taste and season as necessary with salt and pepper.
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Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with glaze
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Spray down sheet pan with pan spray or brush down with olive oil.
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Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes.
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Place potatoes face down on the pan.
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Spray the potatoes and green beans with pan spray and season with salt and pepper.
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Lay tenderloins, side by side without touching, lengthwise on top of green beans. Brush the tenderloins with either a knife or a pastry brush with the glaze.
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Roast until pork registers 140 degrees about 20 to 25 minutes.
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Move the tenderloins to a carving board and tent with aluminum foil and let rest while vegetables finish cooking.
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Increase the heat of the oven to 475-degrees and return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer.
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Remove from oven,
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Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.