Sheet Pan Pork Tenderloin
Sheet pan pork tenderloin is an easy all-in-one dinner made with juicy roasted pork, tender baby potatoes, and green beans seasoned with a simple glaze.
Ingredients
- 2 pounds pork tenderloin
- 1 pound baby potatoes, halved
- 12 ounces fresh green beans, trimmed
- ¼ cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon italian seasoning
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- In a small bowl, whisk together the garlic, Dijon mustard, honey, 2 tablespoons of the olive oil, Italian seasoning, paprika, and half of the salt and pepper.
- Place the pork tenderloin on the sheet pan and spoon the Dijon mixture over the top, coating it well.
- In a separate bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and a pinch of the remaining salt and pepper. Spread them on the sheet pan around the pork.
- Bake for 20 minutes, then remove the pan from the oven.
- Toss the green beans with the remaining 1 tablespoon of olive oil and the rest of the salt and pepper. Add them to the open space on the pan.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the pork reaches 145°F and the potatoes are tender.
- Let the pork rest for 5 minutes, then slice and serve with the potatoes and green beans.
Nutrition
Notes
- Use pork tenderloin, not pork loin: Pork tenderloin is smaller, leaner, and cooks much faster, which makes it the right choice for this sheet pan dinner.
- Cut the potatoes evenly: Halve smaller baby potatoes and quarter any larger ones so they roast in the same amount of time.
- Add the green beans later: Since green beans cook faster than the pork and potatoes, adding them partway through keeps them from getting too soft.
- Check the pork with a thermometer: Pork tenderloin is done when it reaches an internal temperature of 145°F. Let it rest before slicing so it stays juicy.
- Do not overcrowd the pan: Spread everything out as much as possible so the potatoes roast instead of steam.
- Slice after resting: Let the pork rest for about 5 minutes before slicing to help keep the juices in.
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