- 1pkg. Smithfield® Prime Fresh Pork Tenderloin, trimmed(comes with 2 pieces)
- 1pound green beans, trimmed
- 1 1/2pounds fingerling potatoes, unpeeled, halved lengthwise
- olive oil
- salt and pepper
- 3tablespoons salt
- 3cups warm water
- 2tablespoons cider vinegar
- 2tablespoons brown sugar
- 1cup ice cubes
- 1TBS EACH chili pwdr, garlic pwdr, brown sugar,
- 1tsp EACH salt, cumin, ancho chili pwdr, onion pwdr
- 1/2tsp EACH smoked paprika, dried parsley, dried thyme
- 1/4teaspoon pepper
Chili Dijon Sauce
- 1/2cup Asian sweet red chili sauce(like Mae Ploy)
- 1/4cup Dijon mustard
- 2tablespoons brown sugar
- 1teaspoon reserved Chili Rub(in directions)
BRINE: In a gallon-size freezer bag, mix salt with warm water. Add the remaining Brine ingredients, followed by pork. Brine for exactly 20 minutes then remove pork from brine and pat dry. The pork becomes mealy if left in the brine any longer.
CHILI RUB AND GLAZE: Meanwhile, whisk together all of the Chili Rub ingredients in a medium bowl. Remove 1 teaspoon Rub to a separate medium bowl and whisk in the Chili Dijon Glaze ingredients. Set aside.
VEGETABLES: Add green beans to one half of a large rimmed baking sheet and the potatoes to the other. Toss green beans with 1 tablespoon olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss potatoes with 2 tablespoons olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Arrange green beans down the center of the baking sheet as pictured, some will overlap. Arrange potatoes, cut side down, on both sides of green beans.
PORK: Preheat oven to 425 degrees F.
Whisk together remaining Chili Rub spices with 3 tablespoons olive oil. Rub patted dry pork all over with Rub.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. When oil is very hot and smoking, add pork tenderloins. Sear each side until browned, approximately 1 minute per side. Place tenderloins lengthwise on top of green beans without touching each other. Separate out 1/4 cup Chili Dijon Glaze and brush it evenly over pork.
ROAST: Bake until pork registers 145 and 150 degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 25-30 minutes. This means the pork will be juicy and slightly pink in the middle. When pork is done, let stand 10 minutes before slicing. Your vegetables should be done at the same time as the pork, but if not, then remove pork to cutting board, tent with foil, and continue roasting vegetables an additional 5-10 minutes or until tender.
SERVE (optional): Transfer vegetables to platter and pour over any accumulated juices. Season with additional salt and pepper if desired. Cut pork into thin slices and place over vegetables. Serve with remaining Chili Dijon Sauce if desired.