Pork Chop, Baby Potatoes, and Green Beans with Classic Green Peppercorn

Take Pork out of the fridge and set on the cutting board. Salt and pepper both sides. Set aside. 

Preheat the oven to 400 degrees F. 

Wrap tiny potatoes in a paper towel and microwave on high for 2 minutes. Put potatoes on a plate. 

Using the same paper towel, wrap green beans in and cook in the microwave on high for 1 minute.

Put the skillet on the stove top and “preheat” turning the heat on high for about 5 minutes.

Now that potatoes should be cool, cut them in half. 

When the skillet is hot, add the pork tenderloin, cooking each side for 2 minutes on high. On the 3rd turn of the pork tenderloin, put the green beans on one side and tiny potatoes on the other. Pour olive oil over top, season with salt and pepper. 

• For Pork Chops: 2 minutes each side

Cook everything for 2 minutes, then put the skillet in the oven for approx. 10 minutes or until the internal temperature is 150 degrees F for medium. If preferred, 160 F for well-done.

• For Pork Chops: 150 degrees F for medium

Once out of the oven, check the internal temperature. If done, place pork tenderloin on a cutting board to rest.

Put green beans and potatoes back in the oven for 5-7 minutes. 

Warm Classic Green Peppercorn Finishing Sauce in a small pot on low for 2-3 minutes.

Divide Pork Tenderloin and plate. Adding baby potatoes and green beans. Drizzle Classic Green Peppercorn Finishing Sauce on top of the meal. Enjoy.