Preheat oven to 200°C (390°F). Wash and quarter the new potatoes. Halve or quarter radishes depending on size. Toss potatoes and radishes with 20ml olive oil, minced garlic, fresh rosemary, salt, and pepper on a baking sheet. Roast for 15-18 minutes, or until tender and lightly browned. (Note: for 20 min total, potatoes must be cut small and oven preheated hot).

While vegetables roast, trim green beans. Bring a small pot of salted water to a boil. Blanch green beans for 3-4 minutes until tender-crisp. Drain and set aside.

Season pork tenderloin with salt and pepper. Heat remaining 10ml olive oil in a cast-iron skillet or oven-safe pan over medium-high heat.

Sear pork tenderloin for 3-4 minutes per side until golden brown. If not fully cooked, you can transfer the pan to the oven for the last few minutes with the vegetables, or continue cooking on the stovetop over lower heat until internal temperature reaches 63°C (145°F).

Let pork rest for a few minutes before slicing. Serve sliced pork tenderloin alongside the roasted potatoes, radishes, and blanched green beans.