Garlic Butter Pork Tenderloin Recipe with Potatoes and Green Beans – This is the best pork tenderloin recipe you will ever have! It is a flavor-packed easy sheet pan dinner with tender green beans, crispy roasted potatoes, and delicious glazed pork tenderloin, all cooked simply on one sheet pan.
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Garlic Butter Pork Tenderloin Recipe with Potatoes and Green Beans
The key to this tasty pork recipe is a simple flavor profile and a few clever cooking hacks. First, the green beans are arranged under the pork tenderloin so they absorb the flavor and don’t dry out. Second, instead of having to marinate or sear the tenderloin, you simply use hoisin sauce as an all in one flavor-packed glaze. The hoisin sauce is genius as a glaze in this recipe. It doesn’t really give an Asian flavor profile to the dish, it just adds the extra sweet and salty flavor that really compliments the pork. This pork tenderloin recipe caught my eye in a Cook’s Country magazine because it was so pretty on the sheet pan, but when I read the recipe I knew it was going to be absolutely delicious.
Ingredients for Garlic Butter Pork Tenderloin with Potatoes and Green Beans
- Pork Tenderloins – the cut of meat to look for is a two pound, slightly more or less is fine, pork tenderloin package that will contain two separate tenderloins which will be about a pound each. They are most often in two pound packages but are sometimes found in smaller one pound portions. In that case, get two.
- Hoisin Sauce – this is a thick, flavorful, sweet and savory Chinese sauce that is used as a glaze for the pork tenderloin in this recipe. Hoisin sauce has delicious flavor and spices and will really elevated the flavor of the pork.
- Green Beans – Fresh green beans with the stems trimmed.
- Potatoes – Baby potatoes – these are usually sold in 1 1/2 pound bags which is the amount needed for this recipe. You can use regular red potatoes or Yukon gold potatoes, just dice them into two inch pieces.
- Olive Oil – or avocado oil
- Butter – salted butter. If using unsalted butter, add an extra pinch of salt
- Chives – other herbs you might already have on hand would also work. Parsley, Fresh Thyme, or Fresh Rosemary are great options!
- Garlic – can be substituted with garlic powder in a pinch
- Salt and Pepper – Kosher Salt and Freshly Ground Black Pepper
How to Make Garlic Butter Pork Tenderloin with Potatoes and Green Beans
- Start by arranging the fresh green beans and the potato halves on a sheet pan as shown.
- Place the pork tenderloins over the green beans and brush with hoisin sauce.
- Season with additional salt and pepper and bake at 450 degrees in a preheated oven until pork tenderloins have an internal temperature of 140 degrees in the thickest part of the meat on an instant-read thermometer, 20 to 25 minutes.
- While the pork tenderloins are roasting, in a small bowl mix up a simple herb and garlic butter compound that will help finish the tenderloins and the potatoes and green beans.
- Remove tenderloins from oven and let rest, topping with half of the garlic herb butter. Slice once the pork has rested so the juices don’t run out and the tenderloin stays juicy.
- Top potatoes and green beans with remaining garlic herb butter and stir to combine.
Tips for Cooking Pork Tenderloin
Pork tenderloin is a quick-cooking cut of pork that is tender and very lean. It’s also very affordable, which makes it a great choice for every day or a special occasion! But because it’s so lean, it can easily dry out. The best method for cooking pork tenderloin is to cook it at a higher heat for a shorter period of time. Oven roasting or grilling are both great options. Cook it just until the thickest part of the meat has an internal temperature of 140 degrees. Carryover cooking will increase the temperature to 145 degrees. Take the tenderloin out and let it rest. Then slice the tenderloin once it has rested so the juices stay in the meat. Use an instant read thermometer to ensure the tenderloin doesn’t overcook. Generally, the slow cooker should be avoided as low and slow cooking will dry the pork tenderloin out.
Pork Tenderloin vs Pork Loin
Pork tenderloin and pork loin are two different cuts of meat. Because the names are so similar, it important to make sure you shop for pork tenderloin when making this particular recipe. Pork Tenderloins are boneless, long, and the meat is very lean. Often there are two one-pound vacuum packed pork tenderloins in one package. A pork loin may be boneless or bone in. It is lean like a tenderloin, but comes in a larger roast size that is perfect for feeding a crowd. A pork loin is often wrapped in bacon or prosciutto to keep it from drying out as it roasts.
How to Store Leftovers
Let pork tenderloin cool, then store in a airtight container for up to three days in the refrigerator. The potatoes and green beans should also be stored in the fridge. They can be in the same airtight container or a separate container.
Can you cook a pork tenderloin without searing?
Yes, you can cook pork tenderloin without searing! Generally, searing is used to add color and flavor to a cut of meat before cooking, usually by searing in a skillet over medium-high heat. In this recipe, we use a flavor packed hoisin sauce to glaze the pork loin instead of searing. That saves time, keeps the meat from drying out, and allows the recipe to cook on one sheet pan. The hoisin sauce is thick and dark and is loaded with flavor and spices. The pork tenderloin gets an attractive darker color and a slightly sweet and savory glaze.
- Let pork tenderloin rest before you slice it. The will allow the juices to redistribute in the meat and keep it juicy.
- Use an instant read thermometer to avoid over cooking. Thermometer should be inserted in thickest part of the pork tenderloin. Once it reads 140 degrees, remove the pork tenderloin from the oven. The temperature will continue to rise out of the oven to 145 degrees.
- Arrange green beans under pork tenderloin, the juices keep them from drying out in the oven.
The Best Pork Tenderloin Recipe
- 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
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 teaspoon salt and 1/4 teaspoon 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 tablespoons of garlic herb butter and serve.
If you use this recipe, I’d love you to tag me on Instagram! You can also find more delicious recipes on my Facebook page.
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Thank you so much for your helpful shearing post!
Really like making this. I made a few changes to the recipe as i was going to make some flavors pop a little more but it was so delicious.
Can you share what changes you made?
Thank you for this recipe. I cooked for 25 minutes and turned off the oven and let it cook for about 5 more minutes. I also used red potatoes because Food Lion in my area only had it. I didn’t use the he garlic butter and it still came out great. Definitely gonna be a repeat in the house. We love a one pan meal on days when you just don’t feel like it.
Such a great easy recipe! Omg, the hoisin with a little salt and pepper was the perfect seasoning! The garlic chive butter at the end, wow! Everything was perfectly cooked, will make again!
This was so easy and delicious! Thanks for the recipe 🙂
Made this tonight and it was delicious!! My son is so skeptical of trying new things, especially pork because I don’t make it often (bad childhood memories of dried pork loin) and he LOVED it! The “sauce” in the pan was perfect to dab up with the pork and potatoes. Plus it’s a one pan meal- an all around win for me!
This was amazingly deeelish!!!!!!! So super easy! I had only used one pork tenderloin cut in half. It was cooked
Perfectly! Thank yu for this delicious ? idea! Always looking for new ideas! Great entertainment dinner if one had to impress!!!
Oh my, this was so good! I used a garlic and herb marinated tenderloin because that’s what my grocery store had in stock. Next time, I would trim the excess fat, brush all sides of the pork with hoisin, place green beans on the side (not underneath), and increase the cook time to 35 minutes.
Delish! Perfect one pan meal, the recipe needs no changes this will be a staple in my house now. Green beans were amazing, potatoes smashing, the the pork perfectly cooked.
Thanks for sharing this one dish wonder.
One happy satisfied family.
How many does this recipe serve?? You may have said it, I may have just missed it…
It serves 4
I can’t wait to try it tomorrow.
Made this tonight. Instant hit. Delicious!! Thank you. Can’t wait to have it again.
Your recipe looks delicious. Be aware though that most hoisin sauce contains wheat (as do 90% of soy sauces) and is therefore not gluten free. Thanks.
Try Tamari instead. It’s like a gluten free version of soy,
Nowhere did I see the author of the post claim it was gluten free.
Made this tonigh and it was great. My husband loved it and asked me to make sure I mark this as a keeper!
How many should this serve?
About how many servings in this recipe ?
4 generous servings
Thanks! I immediately printed and put the ingredients on the shopping list for next week!
Absolutely delicious. New family favorite.
Accidentally grabbed Szechwan green beans instead of plain ansnit was amazing!!!
I would give this 6 stars if I could. I made it exactly according to the recipe, and my family loved it. It is delicious, and will go into my “best of the best” file. Thank you!
Love this! 4 generous servings, and halves easily for just the two of us. It has quickly become a favourite!
Made this dish tonight. It was awesome. The only problem was I didn’t make enough
So it’s on the keeper list ❤️?
Hello, I really am liking your recipes and shortcuts on your site. This one sheet recipe is wonderful but, I have done this with some Cost cutting technique that I use. I usually purchase a Whole Port Loin and bring in home and cut one end into a 2 to 2 1/2 lb roast and wrap that for freezing. Then I cut several center cut boneless pork chops and wrap them also for serving size freezing. The other end, I Have almost 3 lbs left and I take that end and cut it Horizontally to have two separate roast in the size of a tenderloin. That is the section I use for this recipe. Not as tender as a tenderloin…but just as tasty. The whole Pork Loin would cost less than $1.48 a lb and usually, I can find it at $1,28 lb. Just a FYI for your readers. Tom
Considering making this on the grill, so we don’t need to turn on the oven (it’s hot here).Ant experience with grilling this recipe?
This pork and vegetable dish was out of this world. We live in Bolivia and didn’t have hoisin sauce so improvised with a substitute I found online and it was amazing. It’s the best dish I made in a long time – and so easy!! Thank you!!
Looks delish! Would it work to substitute asparagus for the green beans?
Yes! For sure!
Made this recipe last night. Wow!! Super delicious and quick and easy. My green beans were a little too al dente, but ate them anyways. This recipe is outstanding!
Thank you for sharing!
This was absolutely amazing! It did have to bake for 35 minutes. Will definitely be making again.
Absolutely wonderful! Had never tried hoisin before this. The only available at my store was Hoisin Garlic. Still followed the recipe, including the amount of garlic except doubled recipe for our family. Good thing we love garlic! Was so good my son warned others that they’d better grab their share or he would eat it all! DIL loved the hoisin, and requested it for the chicken thighs I had planned for the next night.
This recipe is going into the rotation!
Forgot to say: Fresh green beans not being in season, I subbed thawed frozen green beans. Nice!
Meat was very tender and juicy.
Very fast and excellent recipe! We all loved it, including my adult son who can be a bit finicky. I put sweet potatoes on one half and small white potatoes on the other side. All was de-lish! It’s a keeper!
Loved this recipe! Great flavor and it doesn’t taste like soy sauce at all. Guess I’ll try using hoisin suave again when soy is called for as my hubby doesn’t like soy. Have already plans to make it again next week when family visits. I used small red potatoes and they needed a little more cooking. So I removed the tenderloin and let it rest while I finished the potatoes. Think the finger potatoes would be perfect! I also used nonstick foil on my sheet pan nd I worked very well.
Absolutely loved this dish will be going into the rotation. Will trying it with asparagus next time.
Absolutely delicious !!!! As others have stated, green beans were a bit undercooked even after increasing total time to 40 minutes, but still wonderful . Served with a yummy red blend wine from Paso Robles….WOW !!!
That’s great Lyn! We love Paso! ?
We LOVED this! I had asparagus on hand so I used that in place of the green beans. It worked okay but we’ll for sure use green beans next time.
Pork Tenderloin is one of those things my mom did not make while I was growing up, so I’ve been shy about cooking it. I’ve tried but it’s always been a bit dry. Your recipe looks so so good, I have to try it! I love the small potatoes and green beans all in one pan…fabulous!
I didn’t discover it until my kids were grown and gone! I’ve made it many ways since for my husband and me… this recipe is SO delicious! Also made with all kinds of marinades (homemade or from a bottle – Stonewall Kitchen is my favorite.) Also dry rubs. My biggest mistake after 20 years of cooking it… learning not to overcook. It’s pork and we used to cook the daylights out of it back in the day. That ruins this sweet tenderloin making it dry and simply not needed now anyway.
I made this for my husband and myself last week and we were both delighted and astonished by the flavors. It was also easy and fast. We are having a family party this weekend and this is what I’ll be serving.
Outstanding, every time I’ve made this recipe.
Made this tonight, it was very TASTY! Think the next time will blanch the fresh green beans. Hubby liked the potatoes and pork the best?
Delicious! Made the pork and veggies on separate sheet pans. Took out when each were ready. Amazing flavours!
Just made this dish an hour ago and wanted to share the experience
It was wonderful and so easy. We didn’t even use the herb butter it was so well seasoned and tasted great as it was. I recommend this dish for a small dinner gathering or a quick dinner for family.
Very easy for a non cook like me and my whole family loved. I will make two pans next time to feed my family of 4 including two teenage boys!
Made this for the first time tonight and my fiancé said it was the best dinner I ever made.
I have been experimenting with sheet pan meals and am finding them incredibly versatile. My regular pork tenderloin recipe requires a marinade composed of several ingredients and 24+ hrs marinating. This recipe is so darn simple and cooks up fast. We didnt have potatoes or beans, and I didnt want to make a trip to the store. Instead for our veggies we used broccoli florets, quartered xtra large mushrooms, and leeks sliced in half lengthwise. It was delicious. Cant wait to try potatoes and beans. Thank you for the great recipe!
I’ve now made this recipe twice, once with green beans and once with asparagus. Delicious!!! Only issue with the asparagus was extra water that I had to pour off during and after cooking.
I only made the pork and the potatoes, as my husband decided to cook the green beans I had for the recipe. Men-haha! Anyway, this may be my new favorite dish! The potatoes are absolute money!
Made this today for dinner and it was fantastic. My husband and I loved it. It was so simple and easy to prepare and did not need a lot of time to cook. Absolutely delicious.
This is one of the best recipes that I have found on Pinterest. I would give it 10 stars if I could! So very, very tender. whole family loved this, even the Hubs who usually skips pork dishes. Don’t omit or substitute anything for the hoisin sauce! It makes the dish!
We love this recipe and everyone we’ve made it for has agreed. Only problem we have seems to be the opposite as everyone else – the green beans and asparagus (we’ve done it with each) are always too cooked by the time the potatoes and the meat are done. Anyone have any suggestions?
Made this for my second time, 20/25 minutes not enough for tenderloin but perfect for potatoes and green beans. Removed potatoes and.beans and returned tenderloin for another 12/15 minutes. Perfect!
I give 5 stars!
Delicious and pork was so moist. I used sugar snap peas since I didn’t have green beans and they were great. My family says to definitely make it again!
Made this tonight – delicious! I
This was a fantastic recipe. Few ingredients, quick and good flavor for such little effort. I had never thought of using hoisin this way! Thanks.
This was the best new meal i have picked off Pinterest. Everyone loved it. I would give it more stars if I could. Only different thing i did was cook for 35 minutes. Amazing, thank you so much for sharing. It will go in our rotation for sure.
This was very good. Making during COVID When I needed to use up pork tenderloins and had the rest of the ingredients, except green beans, on hand. I substituted broccoli which ended up being my favorite part of the dish. My pork took closer to 40 minutes in the oven…Thanks for the easy, family approved recipe!
Super easy and deeeeeeelicious!!! This is a keeper! Thank you for sharing! I made this for a dinner party this evening and it was a hit!
Made this right for my family and they loved it! I used different colored Carrots to add another veggie and it was absolutely perfect!
Made this for the first time and we loved it. When the pork was done I took it out of the oven added the garlic butter and let it rest I put the pan of potatoes and beans back in the oven to get a little browner and crisp the potatoes. Pulled them out, added the garlic butter, sliced the pork and dinner was served. Glad we have leftovers. Love sheet pan dinners and this one is outstanding.
This. Is. Amazing. A new favorite in our household. I give the tenderloin a quick search before basting it, but other than that, I follow the recipe to a T….and there’s no need for modifications. Even my picky kids are happy to smell this one cooking! If your other recipes are even half as good as this one, it’s a win! Can’t wait to try some more!
I’m amazed at how all of this cooks up in a single pan! I love all the flavors you’ve packed into this pork tenderloin. Yum!
I love that this is made all on one sheet – made dinner time a breeze!
I can’t wait to make this! My family is going to love this recipe! I can’t wait to give this a try!
Your pictures made me so hungry!! The pork is nice & flavorful & so tender! The veggies are my favorite side with pork tenderloin.
This looks absolutely amazing. I love pork tenderloin, along with baby potatoes and green beans, all in one pan, awesome!!
Wow this was SOOOOO delicious! Thank you for the easy recipe!!!
Quick and easy to make, but more importantly so delicious!
I tried this dish tonight. I may have had too many Green beans. The problem is I don’t think they were done. They were a little tough. IV never done fresh green beans. Besides that the dish turned out. I will cut back on the salt next time. It took me 35 mins to reach 140. But no problem. Great dish.
I LOVE this recipe. I’ve made it several times and my entire family raves about it. I’ve never had the green beans, but slice 1/2 inch rounds of sweet onion and cook the pork on top. Delicious. Maybe one day I’ll have the green beans. Thank you for this marvelous recipe for everyone to enjoy!
Definitely will make again. Was so simple and the sauce was just the right amount of flavour. I didn’t have beans so used carrots and they were great. I thought it would take a lot longer to roast but only added about 10 minutes to the time to bring pork temp to 165.
This was just perfect! My tenderloins were a little larger than 1lb each, so it took slightly longer. We used asparagus instead of green beans due to personal preference and they were delicious and perfect! That is the only change I made. Thank you for the recipe.
So tender and moist!
Wow!!! This was amazing ;)) it was quick and full of flavour. The garlic chive butter at the end…delicious. We will definitely be adding this to our meal rotation. A hit with everyone and we all went in for seconds ! Thank you!
This was delicious but took 40 minutes to reach temperature in my oven. Once it reached the temp it was juicy and perfect. The beans didn’t dry out and the potatoes crisped up perfectly!
Thanks for an easy week night recipe!
Made this with sweet potatoes. Pork took a bit longer but turned out really great!
Ann Marie Sicard
I am not a pork fan, but have been trying to try new things to spice up our dinners! My daughter loves Asian dishes, so I saw this and tried it! IT WAS AMAZING!!! I am going to make this over and over again! The tenderloin was so moist my husband could cut it with a fork and the vegetables were amazing! Think I may double the herb butter next time! Thank you, thank you, thank you!!!!
This was amazing! Thank you!
I am unsure what I did wrong that required me to cook this dish for 45 mins and my green beans still weren’t cooked enough and some larger potatoes were a bit hard. Flavor was good though so I’ll try it again.
D E L I C I O U S.
I used our own spices for the poes and beans but followed the rest of the recipe… used only one loin since cooking for two…., came out incredible….
Stacey R Therrien
Holy fang dang doodle, the title of this recipe does not lie. This was far and away the best pork tenderloin recipe I have ever used. Pork was succulent and perfectly tender. Veggies were cooked perfectly and offered perfect balance to the dish. Clean-up was a breeze, my boyfriend was not yet finished his plate and asked when we could have this dish again he loved it so much!
This is my third time making this! The only change I made was more veggies, sugar snap pease, mushrooms and shallot. Yummmmmmmmm❣️
THANK YOU SO MUCH FOR THIS RECIPE! THIS HAS TO BE THE BEST NEW RECIPE I HAVE TRIED IN YEARS!! THE ONLY CHANGES I MADE WERE THAT I USED ASPARAGUS INSTEAD OF GREEN BEANS AND I COOKED THE PORK TO A TEMPERATURE OF 150 DEGREES INSTEAD OF 140. I DON’T CARE FOR “PINK” PORK, SO I ADDED THE EXTRA TIME. IT TOOK ABOUT 28 MINUTES. THE ASPARAGUS AND POTATOES WERE DONE PERFECTLY AND THE WHOLE MEAL WAS AWESOME!! OH, AND I DID USE NONSTICK ALUMINUM FOIL INSTEAD OF PAM SPRAY. 😉
I made this last night. It was awesome!.
I used pork tenderloin medallions, this was fantastic! My husband and I loved this!
This has become my family’s fave Sunday night dinner! I use a commercial huge sheet pan so I can roast more veg. The kids weren’t fans of the green beans’ texture, so I sub for Brussels sprouts. I scrunch up about 5 aluminum foil logs for the loins to rest on to cook, then do baby potats on one side of the big sheet pan and quartered brussels on the other half. Good lord, it’s good. To account for the additional veg, I use 6 tb butter and 3 or 4 big cloves of garlic. Thank you soooo much for this amazing recipe. I’d never used hoisin before, but it’s perfect, and now a staple in our pantry 🙂 It was do fun to overhear my kindergartener tell her class about her favorite food last year… in a room full of hamburgers, nuggets and pizza, she regaled the class with how her mom’s pork loin was her favorite dinner.
I’ve never bothered to message someone about a recipe I’ve found online….but holy walnuts. This is the BEST recipe I’ve ever found for pork. My entire family asks for it weekly, and that includes the picky littles too!! Thank you for such an easy meal idea- I just wanted to say I appreciated it!.
Soooooo tender, I really enjoyed this, and it was very easy. Thank you!!!
My husband doesn’t love pork, but he complimented the heck out of this! I subbed Brussels sprouts for the green beans – perfect swap! That garlic butter…wowza. Thank you!
We loved this! Halved the recipe for 2 (with enough leftover for 1 lunch), made it exactly as written except I subbed Brussels sprouts for the green beans. Super simple. I bought Hoisin sauce for this recipe, and we will use it again.
Made this for a Sunday supper and it was delicious. I have two sons still living at home and they loved it! So easy but it comes out good enough for company. Saving the other loin portion for deluxe sandwiches.
We loved this recipe! Only used half of the soft butter and cooked about 30 minutes total for the thicker pork loin. Pork was so juicy and flavorful, potatoes were tender, and the green beans still firm, just as we prefer. Will definitely make again! Great dish for company.
This recipe was amazing!!! A few slight changes; I seared the meat on all sides in a pan before glazing and adding to oven, flavoring with salt, pepper, and garlic powder prior to the sear; I gave the veggies and starch a head start in the oven while searing; I let the veggies and potato cook an extra few minutes while the meat was resting. It was so yum.
This was so, so delicious and easy. I could have eaten two platefuls, but restrained myself. It’s a winner!
Made this for dinner and it was awesome! We all loved it and can;t wait to make it again. The flavors were perfect!
This is highly recommended! Thanks a lot for sharing this pork tenderloin recipe! Will surely have this again!
This is one of the few dishes my whole family likes! It’s in our regular rotation.
Made this tonight, absolutely delicious. I used frozen green beans as I didn’t have fresh but otherwise followed the recipe. Thank you for this one, it will become a frequent dish at my house.
Have made this multiple times, and it is equally as good each and every time. Have passed this recipe on to family & friends, and every single one has loved it. No fail, easy meal, for any night of the week OR entertaining. A very rare find! I usually make it exactly as is, but have also made it with sugar snap peas instead of the green beans…also delicious! Thank you for this addition to my family favourites!
Made this tonight (Dec 14, 2022). It was just awesome. The taters were really good. Everything was just gobbled up. A keeper for sure. The pork was super moist and didn’t taste Asian with the hoisin sauce just like you said. Perfect. Sorry to say, I will tell everybody that it was MY recipe. (Just kidding).
Love how easy this is, and it has so much flavor!
My mouth is watering!! Love pork tenderloins & this recipe is amazing & makes the most perfect, tender, juicy, & yummy tenderloin!!
It was super tasty, the glaze readdy stepped up the dish! So yummy, this is our new go-to recipe for sure!
It was super tasty, the glaze really stepped up the dish! So yummy, this is our new go-to recipet for sure. Thanks a lot!
My family loved this pork tenderloin! Love that it was made all in one pan!
Delicious and loaded with so much flavor. Thank you, it was so easy to make too.
This was the best meal I’ve made for my family in a long time! Was so easy to make too. Will definitely make again!