Cranberry Dijon Pork Filet with Mashed Potatoes and Green Beans

 24 oz potatoes, 1/2 inch diced

12 oz green beans, trimmed

1 lemon, zested and quartered

2 tsp grated ginger

1 1/2 tsp minced rosemary

20 oz pork filet

6 Tbsp sour cream

4 tsp cranberry jam

4 tsp chicken stock concentrate

4 tsp dijon mustard

4 Tbsp butter, divided

Cover potatoes with salted water and bring to a boil. Cook 15-20 minutes, until tender. Reserve 1/2 cup cooking liquis, then drain and return to pot. Mash with sour cream and 2 tbsp butter. Add liquid as needed and season with salt and pepper. 

Preheat oven to 450 degrees.

Pat pork dry and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat and transfer pork to a baking sheet. Wipe out pan. 

Toss green beans in a large bowl with oil, salt, and pepper. Spread on a baking sheet. Place pork on middle rack and green beans on top rack. Roast until pork is cooked through and green beans are tender, 10-12 minutes. Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest. 

Heat a drizzle of oil in the pork pans. Add ginger and minced rosemary; cook until fragrant (30 seconds). Stir in jam, stock concentrate, mustard, and 1/3 c water. Simmer until slightly thickened, 2-3 minutes. Remove from heat, stir in 2 tbsp butter.

Slice pork crosswise. Serve with potatoes, green beans, sauce, and a lemon wedge.