Herb-Crusted Pork Tenderloin

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Rosemary and thyme make a fragrant and flavorful crust for this easy pork tenderloin sheet pan dinner.

Recipe tags: vegetable base, easy difficulty, lunch, pork, roast

3 Tbsp	Better Than Bouillon^® Seasoned Vegetable Base
2 Tbsp	grainy mustard
2 Tbsp	honey
2 Tbsp	finely chopped fresh thyme
2 Tbsp	finely chopped fresh rosemary
1 tsp	cracked black pepper
2	pork tenderloins (10 to 12 oz each)
3 Tbsp	olive oil, divided
8 oz	green beans, trimmed

1

Preheat oven to 425˚F. Stir together 2 Tbsp Seasoned Vegetable Base, mustard, honey, thyme, rosemary and pepper; rub evenly all over pork. Transfer to greased baking sheet. Drizzle with 2 tbsp oil. Bake for 15 minutes.
2

Meanwhile, toss green beans with remaining Seasoned Vegetable Base and oil; add to baking sheet with pork. Bake for 5 to 7 minutes or until internal temperature of pork reaches 160° and green beans are tender. Let pork stand for 10 minutes before slicing.

Tip: Add a handful of grape tomatoes along with the green beans to baking sheet if desired.

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