Roast Pork Tenderloin with Smoked Paprika, Potatoes, and Haricots Verts

Roasting at high heat is a great way to maximize flavor in meats and vegetables. With this recipe, everything is cooked in the same pan, resulting in an impressive, complete meal that takes only minutes to prepare with minimal cleanup. Haricots verts is French for green beans and the French variety is thinner and smaller than regular green beans (which can be used in this recipe, too). Smoked paprika, a product from eastern Spain, adds a wonderful smoky-spiced flavor to the dish.

Yield: 4 servings

1 pound baby potatoes, quartered

4 Tablespoons olive oil, plus more for brushing the pan

Salt and pepper

1 generous tablespoon smoked paprika

4 garlic cloves, pressed

1 tablespoon fresh oregano or 1 teaspoon dried

1 pound pork tenderloin

10 ounces trimmed haricots verts or baby green beans

¼ cup dry white wine

¼ cup chicken broth

Method:

Preheat the oven to 450 degrees F. Brush a heavy, large shallow roasting pan with olive oil.

In the prepared pan, toss the potatoes with 1 tablespoon olive oil, and season with salt and pepper. Roast for 5 minutes.

Meanwhile, mix the remaining 3 tablespoons olive oil, paprika, garlic, and oregano in a small bowl. Coat the pork evenly with half the paprika mixture and season it with salt and pepper. Transfer the pork to the roasting pan with the potatoes and continue roasting until the pork is almost cooked, about 15 minutes, stirring the potatoes occasionally.

Toss the haricots verts with half the remaining paprika mixture and season with salt and pepper. Add them to the roasting pan, surrounding the pork and potatoes. Drizzle the potatoes with the remaining paprika mixture, stir, and continue roasting until an instant-read thermometer inserted into the center of the pork registers 140 degrees F and the green beans are crisp-tender, about 5 minutes longer.

Transfer the pork to a cutting board and the potatoes and green beans to a platter. Add the wine and broth to the roasting pan and return it to the oven. Turn the oven off and leave the roasting pan in the oven to allow the wine mixture to reduce slightly.

Slice the pork and arrange on the platter with the green beans and potatoes. Stir the broth mixture, scraping the browned bits from the roasting pan. Season with salt and pepper and pour over the pork.

*As with any meat that has been roasting in the oven, allow the meat to rest at least 15-20 minutes before cutting. This will allow the juices to circulate and settle, instead of escaping out of the meat and resulting in a dry cut.