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.
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.
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