2 1-2 lb. pork tenderloins
1 lb. green beans, trimmed
1 1/2 lb. rainbow fingerling potatoes, halved lengthwise
4 tbsp. olive oil
2 tbsp. Brown Sugar BBQ Rub
3 tbsp. Buttery Steakhouse Seasoning
Pre-heat oven 425°F.
In a large bowl, combine green beans, 1 tbsp. olive oil, and 1 tbsp. Buttery Steakhouse Seasoning. Toss to coat. Remove from bowl and place down the center of baking sheet.
In same bowl, combine potatoes, 2 tbsp. olive oil, and 2 tbsp. Buttery Steakhouse Seasoning. Toss to coat. Remove from bowl and place, cut-side down, on both sides of green beans.
Coat all sides of pork tenderloin with Brown Sugar Rub.
Heat 1 tbsp. olive oil in skillet on medium-high heat.
Saute tenderloins until brown on all sides.
Place tenderloin lengthwise on top of green beans and bake for 20-25 minutes or until pork reaches an internal temperature of 145°F.
Remove from oven and let rest for 10 minutes before slicing and serving. Enjoy!