Lemon-Garlic Butter Pork Tenderloin with Potatoes and Green Beans

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Pat the pork tenderloin dry and remove any silver skin.

2. 2

   Zest the lemon, then squeeze out its juice. Mix the softened butter with the minced garlic, lemon zest, ground black pepper, and chilli powder.

3. 3

   Place the quartered potatoes and sliced onion in a large roasting pan. Add half of the garlic butter and toss until evenly coated. Roast for 20 minutes.

4. 4

   Carefully remove the pan from the oven and stir the potatoes and onion. Place the pork tenderloin in the center and rub it with half of the remaining garlic butter.

5. 5

   Return the pan to the oven and roast for 10 minutes.

6. 6

   Add the green beans to the pan and coat them with the remaining garlic butter. Drizzle the lemon juice over the pork and vegetables.

7. 7

   Roast for another 12–18 minutes, stirring the vegetables once, until the potatoes are tender and the pork reaches an internal temperature of 63°C (145°F) at its thickest point.

8. 8

   Transfer the pork to a cutting board and let it rest for 5–10 minutes. If necessary, continue roasting the vegetables while the pork rests until they are tender and lightly browned.

9. 9

   Slice the pork tenderloin and serve it with the roasted potatoes, onion, and green beans. Spoon the lemon-garlic pan juices over the pork before serving.