Directions

• Preheat oven to 450°. In a small bowl, combine butter, chives and garlic. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange potatoes on other side of pan.
• Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans.
• Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand.
• Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables.
• Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.