Sheet pan meals are one of my favorite meals, especially during the week. One pan holds everything you need for a delicious, healthy and satisfying meal. Crunchy green beans, crispy potatoes and delicious glazed tenderloin cooked on one pan and ready in about 30 minutes. This pork tenderloin sheet pan meal will become an instant family favorite.
I absolutely LOVE dishes that catch my eye. I mean, it’s true what they say, we do eat with our eyes first. So, if it doesn’t look good on the plate…or the sheet pan, then it ends there.
This is one of those dishes that looks so pretty on the sheet pan and tastest just as good as it looks. The colors are vibrant, the tenderloin is shimmery and glazed to perfection and the potatoes and green beans add the perfect pop of color.
This sheet pan pork tenderloin is one of those recipes that’s perfect for special occasions and a big family meal. It’s also quick enough to pull off any day of the week and it only uses one pan which means an easy clean-up!
This is truly a no stress, fuss free meal. It yields an impressive, juicy and flavorful meal in about 30 minutes.
It’s also one of those recipes that takes simple ingredients and presents big flavor. A few tricks are used along the way and they only help enhance the flavor more. The beans are arranged in a layer and placed under the pork tenderloin. This allows the juices from the meat to drip down during the cooking process and coat the green beans.
Also, the tenderloin isn’t marinated before the cooking process. Instead, hoisin sauce is used to coat the meat before roasting. This yields a sticky, delicious glaze that is subtly sweet and salty.
After the pork and vegetables all bake, a simple herb compound butter is added. This truly is the perfect finishing touch; with fresh herbs and lots of garlic. It spread over the tenderloin as well as spread over the beans and potatoes.
Every bite is bursting with flavor. This has quickly become one of our favorites and I’m sure it will be one of yours too!
Sheet Pan Pork Tenderloin
A sheet pan meal that is packed with flavor. Delicious green beans, crispy potatoes and juicy glazed pork tenderloin all cooked in a single pan and is ready in about 30 minutes.
Ingredients
- 2 (1 pound portions) 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 Tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp butter, room temperature
- 2 Tbsp freshly minced chives
- 1 Clove garlic, minced to a paste*
- Non-stick cooking spray
Instructions
- Adjust oven rack to the center of the oven. Preheat oven to 450 degrees. Spray a heavy baking sheet with non-stick cooking spray. Set aside.
- Combine green beans, 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper in a large bowl and toss to coat. Pour the beans in the center of the baking sheet.
- Using the same bowl, combine the potatoes, 2 tablespoons of olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon of black pepper and toss to coat. Arrange potatoes on either side of the green beans in an even layer with the cut side down.
- Place the tenderloins on the green beans, leaving space between each piece. Brush with hoisin sauce and season with salt and pepper.
- Place in the preheated oven and roast for about 20-25 minutes, or until the thickest part of the tenderloin is 140 degrees.
- While the tenderloin is cooking, combine butter, chives, garlic, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper and mix to combine.
- Once the tenderloin is cooked through, remove from oven and top each piece with one tablespoon of the herb butter. Allow pork to rest about 5 minutes before slicing.
- Top potatoes and green beans with the remaining 2 tablespoons of butter. Serve.
Notes
*Frozen, whole green beans may be used in place of fresh. Allow to thaw before using.
*To make a garlic paste, finely chop garlic then add salt. Place the knife flat over the garlic and salt, gently press and drag. Continue until a past is formed.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 351mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 8g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
Could other vegetables be used in place of the green beans?
There are so many vegetables that go well with pork and can be used in place of the beans. Some other favorites, in no particular order, are-
- Baby broccoli- I love broccoli, but baby broccoli, my goodness I truly love it. It’s smaller than traditional broccoli, has a more mild flavor and is a little more tender. If you can’t find baby broccoli, go ahead and just use regular broccoli florets.
- Asparagus- I know it’s not everyone’s cup of tea, but this is another vegetable I enjoy. If you are able to find thicker pieces of asparagus, I believe it would hold up well for the cooking time. If smaller pieces are all you can find, that’s no problem, I’d just pop them on the pan and under the tenderloin about half way through. You can also pop this in a skillet or a grill pan.
- Brussels sprouts- Another great option is brussels sprouts. I think they would be amazing while roasting under the tenderloin. Simply clean and halve then toss with olive oil, salt and pepper before placing on the sheet pan.
- Salads- If you’re looking for another option besides roasted vegetables, then salads are a great option and there’s truly thousands of options.
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