INGREDIENTS:

 
• 2 ea. 1 pound pork tenderloins, trimmed

 
• 1/4 cup Historic Lynchburg Master Que BBQ Sauce (Mild or Hot & Spicy)

 
• 1 pound green beans, stems trimmed

 
• 1 1/2 pounds baby potatoes cut in half lengthwise

 
• 3 tablespoons olive oil

 
• 2 tablespoons Historic Lynchburg Master Que Seasoning & Rub kosher salt and freshly ground pepper

 
• 4 tablespoons butter softened

 
• 2 tablespoons freshly minced chives

 
• 1 garlic clove minced into paste non stick cooking spray

DIRECTIONS:

 
• Lower oven rack to middle lower position and preheat oven to 450 degrees.

 
• Spray heavy duty baking sheet with nonstick cooking spray.

 
• In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper.

 
• Arrange green beans in center of baking sheet. In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper.

 
• Transfer to baking sheet and arrange on either side of green beans, cut side down.

 
• Coat tenderloins all sides and ends with Lynchburg Master Que BBQ Seasoning  and place not touching, over green beans and brush with Lynchburg Master Que BBQ Sauce, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 - 145 degrees on a meat thermometer.

 
• While tenderloin is roasting, combine butter, chives, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper.

 
• When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin  rest covered with foil for 8 minutes before slicing.

 
• Top potatoes and green beans with remaining two tablespoon of garlic herb butter and serve.

Ron Appetit’