Toaster-Oven Roasted Pork Tenderloin with Green Beans and Potatoes

Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Line small rimmed baking sheet with aluminum foil. Combine softened butter, chives, garlic, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; set aside.

Toss green beans, 1½ teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in second bowl, then arrange lengthwise across center of prepared sheet, leaving room on either side for potatoes. Toss potatoes, remaining 1 tablespoon oil, remaining ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl, then place cut side down on either side of green beans (potatoes may overlap).

Pat pork dry with paper towels, sprinkle with remaining ⅛ teaspoon pepper, and brush with hoisin. Lay tenderloin lengthwise on top of green beans and roast until pork is well browned and registers 140 to 145 degrees, 20 to 25 minutes.

Remove sheet from oven and transfer tenderloin to cutting board. Dot tenderloin with 1 tablespoon chive butter, tent with aluminum foil, and let rest while vegetables finish roasting. Gently toss vegetables on sheet to combine and roast until tender and spotty brown, 5 to 10 minutes.

Remove sheet from oven, add remaining 1 tablespoon chive butter to vegetables, and toss to coat. Slice tenderloin ½ inch thick and serve with vegetables.