¼ cup butter, softened
2 tsp minced fresh chives or 1 tsp dried minced chives
1 garlic clove, minced
1-½ lb fresh green beans, trimmed
2 tbsp olive oil, divided
¾ tsp salt, divided
½ tsp pepper, divided
1-½ lb baby red potatoes, halved
2 pork tenderloins (about 1 lb each)
½ cup teriyaki glaze or hoisin sauce
Optional: Toasted sesame seeds and additional fresh minced chives
Preheat oven to 450°. In a small bowl, combine butter, chives and garlic; set aside. In a second bowl, combine green beans with 1 tbsp olive oil, ¼ tsp salt and ¼ tsp pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining olive oil, salt and pepper. Arrange potatoes on other side of pan.
Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans.
Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tbsp seasoned butter. Tent pork with aluminum foil; let stand.
Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables.
Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.
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