Sheet Pan Pork Tenderloin with Roasted Baby Potatoes + Green Beans
I am a staunch believer that sheet pan dinners are weeknight heroes, and this one is no exception: A whole meal that undergoes hands-off cooking in the oven and is ready in an hour. Hard to beat!
sheet pan pork tenderloin with spring vegetables
The combination of roasted pork + potatoes + green beans has been a regular in our dinner rotation for years because we love it so much. I used to marinate the pork starting in the morning, until it hit me that an 8-hour marinade kind of defeats the purpose of an easy sheet pan meal.
So I switched to a simple homemade pork rub and it is so much better! It’s a little spicy, a little sweet, and forms the most delicious crust on the outside of the pork as it roasts.
dry rub pork with crispy exterior
(Not to mention the perk of not handling raw pork in the morning.)
Baby potatoes are perfect here because they will be done at the same time as everything else. Plus, they are indisputably cuter and more fun to eat than regular potatoes.
baby potatoes and fresh green beans in olive oil to roast
And let me take a moment to publicly declare my love for roasted green beans. They are tender, crisp, ever-so-slightly charred. An ideal way to cook fresh green beans!
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Course: Dinner
Cuisine: American
Servings: 4
Ingredients:
- 2 1 pound pork tenderloins, trimmed
- 1/4 cup hoisin sauce
- 1 pound green beans, stems trimmed
- 1 1/2 pounds baby potatoes cut in half lengthwise
- 3 tablespoons olive oil
- kosher salt and freshly ground pepper
- 4 tablespoons butter softened
- 2 tablespoons freshly minced chives
- 1 garlic clove minced into paste
- non stick cooking spray
Instructions:
Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray.
In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in center of baking sheet.
In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down.
Lay tenderloins, not touching, over green beans and brush with hoisin sauce, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer.
While tenderloin is roasting, combine butter, chives, garlic, 1/4 salt and 1/4 pepper.
When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin rest before slicing.
Top potatoes and green beans with remaining two tablespoon of garlic herb butter and serve.
Enjoy!😊🥰.