Easy Sheet Pan Pork Tenderloin with Green Beans and Potatoes

If you are looking for a quick weeknight meal, this one may surprise you. From start to finish, I had this delicious dinner on the table in 35 minutes. Easy sheet pan pork tenderloin with green beans and potatoes is roasted in a high temperature oven, searing in all the flavour of the tenderloin and cooking the potatoes and beans perfectly. And preparing the food on a sheet pan makes for easy clean-up.

What You Need

• a large non-stick cookie sheet

• package of two thawed pork tenderloins (roughly one pound each)

• fresh green beans

• fresh mini potatoes

• olive oil

• hoisin sauce

• soy sauce

• Hot pepper paste or red chili flakes

• butter

• garlic

• chives or green onions

• salt and pepper

The key to this tasty pork recipe is really to just keep it simple. By arranging the green beans under the pork tenderloin, this helps absorb flavor and prevents the beans from drying out. Traditionally I've marinated my pork tenderloin for hours before cooking, but this technique of glazing the meat and then searing it, offers a delicious alternative. The mix of hoisin sauce, soy and red pepper paste adds a sweet, salty, slightly spicy hint, but doesn't overpower. The garlic butter brings a delicious boost of flavour, after cooking.

Pork Tenderloin vs Pork Loin

Pork tenderloin and pork loin sound similar, but they are different meats. Both are lean cuts from the loin muscle of a pig. Pork loin will usually have a thin layer of fat along one side, pork tenderloin has virtually no noticeable fat and is always boneless. A cut of pork loin is generally larger, 4-5 pounds, where tenderloin is about one pound per loin, and is usually sold in packs of two. This recipe is best with tenderloin.

Easy Sheet Pan Pork Tenderloin with Green Beans and Potatoes

Prep Time: 10 mins

Cook Time: 25 mins

Serves: 6

• 2 pork tenderloins, 1 pound each

• 1/4 cup hoisin sauce

• 2 teaspoons soy sauce

• 1 teaspoon red pepper paste (a 1/4 teaspoon red chili flakes can be substituted)

• 1 pound green beans, stems trimmed

• 2 pounds baby potatoes cut in half lengthwise

• 2 tablespoons olive oil

• 3 tablespoons butter softened

• 2 tablespoons freshly minced chives, or green onions

• 1 garlic clove minced

• salt and pepper to taste

Preparation

*set oven to 450 degrees F

1. Arrange the fresh green beans in the centre of your non-stick sheet pan, drizzle with one tablespoon olive oil.

2. In a medium mixing bowl add potato halves, drizzle with one tablespoon olive oil, grind a little salt and pepper on top. Mix. Now add the potatoes cut side down on the sheet pan, on either side of the green beans.

3. In a small bowl mix hoisin sauce, soy sauce and red pepper paste.

4. Place the pork tenderloins over the green beans (ensure the tenderloins aren't overlapping one another or touching) Brush the meat with the hoisin sauce mix.

5. Bake at 450 degrees in a preheated oven for 25 minutes or until the pork has an internal temperature of at least 145 degrees F. Let the meat rest for three minutes before slicing.

6. While the meat is roasting mix together the garlic, butter and chives.

7. Top the roasted pork tenderloin with half of the garlic butter mixture.

8. Top potatoes and green beans with the remaining garlic butter.

Enjoy!

How to Store Leftovers

Let the pork tenderloin cool, then store in an airtight container for up to three days in the refrigerator. The potatoes and green beans could also be stored in the same container as the meat or in a separate one.