1poundgreen beansends trimmed (fresh or frozen beans will work)
3tablespoonsextra-virgin olive oildivided
1 ½poundspotatoesscrubbed and dice into 2-inch pieces
Instructions
Adjust oven rack to lower-middle position and heat oven to 450°F.In a small mixing bowl, stir to combine butter, chives, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside. Pat pork dry with paper towels. Use a basting brush to apply hoisin sauce all over the tenderloins.
To a large mixing bowl, add green beans, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and toss to combine. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes.
To the now-empty bowl, add potatoes, remaining 2 tablespoons oil, and remaining salt and pepper, and toss to combine.Arrange potatoes, cut side down, on the sides of green beans.
Lay tenderloins, side by side (leaving space between them), lengthwise on top of green beans. Roast in preheated oven for 25 to 35 minutes, or until pork registers an internal temperature of 143°F. Transfer tenderloins to carving board and dot each with 1 tablespoon reserved butter and herb seasoning mixture. Tent with aluminum foil and let pork rest while vegetables finish cooking.
Gently stir vegetables on baking sheet to combine. Return pan to oven and continue cooking for 5 to 10 minutes longer, until vegetables are tender and golden brown.
Remove from oven, add remaining 2 tablespoons herb butter to the sheet pan, and toss vegetables with butter mixture to coat. Transfer vegetables to a serving platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.