Steakhouse Pork Tenderloin

Peel and dice the Sweet Potatoes (3 3/4 cups) 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 (1/2 Tbsp) , and Ground Black Pepper (1 tsp) .

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.

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 (1/4 cup) , 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 (1/4 cup) , salt, and pepper and mash the potatoes with a masher or a fork until mostly smooth, but with a few small chunks remaining