This Pork Tenderloin Recipe is a flavor packed easy sheet pan dinner. Tender green beans, crispy roasted potatoes and delicious glazed pork tenderloin all cooked simply on one sheet pan.
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.
The key to this tasty 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.
Start by arranging the fresh green beans and the potato halves on a sheet pan as shown.
Then place the pork tenderloins over the green beans and brush with hoisin sauce.
Season with additional salt and pepper and roast at 450 degrees until pork tenderloins read 140 degrees on an instant read thermometer, 20 to 25 minutes.
While the pork tenderloins are roasting, mix up a simple herb butter compound that will help finish the tenderloins and the potatoes and green beans.
Remove tenderloins from oven and let rest before slicing, topping with half of herb butter.
Top potatoes and green beans with remaining herb butter and stir to combine.
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 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.
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