Steakhouse Pork Tenderloin

Preheat the oven to 425 degrees F (220 degrees C).

Peel and dice the Sweet Potatoes (1.3 lb) into ½ inch pieces. Place the potatoes into a medium-sized pot and cover with water. Bring the pot to a boil over high heat, then reduce it to a simmer and cook for about 20 minutes. The sweet potatoes should be fork-tender.

While the sweet potatoes are cooking, in a medium bowl toss the Green Beans (6 cups) with Olive Oil (1 Tbsp), Garlic Powder (1 tsp), Onion Powder (1 tsp), Kosher Salt (2 tsp), and Ground Black Pepper (1 tsp).

Lay the green beans onto a lined sheet pan and set aside.

While the potatoes are cooking, add Olive Oil (2 Tbsp) to a skillet pan over medium-high heat. Pat dry the Pork Loin Filet (2 lb) with a paper towel and then season them all over with Steak Seasoning (2 Tbsp). Press the seasoning lightly onto the pork.

Sear the pork loin for 3-4 minutes on each side, until they are nicely browned all over.

Remove the pork loin from the pan and place them on top of the green beans. Put the sheet pan into the oven and roast for 40 minutes, turning the pork halfway.

While the filet and green beans are roasting, add the Chicken Stock (1/2 cup) to the pan, letting the chicken stock come to a simmer. Use a spatula or wooden spoon to scrape up any brown bits from the bottom of the pan. Add the Dijon Mustard (2 Tbsp), Worcestershire Sauce (2 Tbsp), Butter (4 Tbsp), and whisk them together. Let the sauce simmer for 2 minutes, Reduce the heat to low. Season the sauce with a pinch of salt and black pepper.

Drain the cooked sweet potatoes and add them back into the pot. Add in the Butter (4 Tbsp), salt, and pepper and mash the potatoes with a masher or a fork until mostly smooth, but with a few small chunks remaining

Carefully remove the sheet pan of green beans and tenderloin from the oven. Let the pork roast rest for 10 minutes before carving. The internal temperature of the pork should read at least 145 degrees F (62 degrees C). Slice the pork loin into medallions and then spoon the pan sauce over the top of the pork medallions when serving.