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Preheat oven to 450 degrees.
Combine olive oil, honey, garlic, mustard, wine and rosemary in a bowl. Taste and season as necessary with salt and pepper.
Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with glaze.
Spray down sheet pan with pan spray or brush down with olive oil.
Arrange green beans crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes.
Place potatoes face down on the pan.
Spray the potatoes and green beans with pan spray and season with salt and pepper.
Lay tenderloins, side by side without touching, lengthwise on top of green beans. Brush the tenderloins with either a knife or a pastry brush with the glaze.
Roast until pork registers 140 degrees about 20 to 25 minutes.
Move the tenderloins to a carving board and tent with aluminum foil and let rest while vegetables finish cooking.
Increase the heat of the oven to 475-degrees and return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer.
Remove from oven,
Transfer vegetables to platter. Cut pork into ½-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.