One-pan Pork Tenderloin with Green Beans and Potatoes

One-pan dinners are all the rage. Entree and sides all on one sheet pan. Done and done!

I’ve gotten Cook’s Country magazine (from America’s Test Kitchen) for years and I consulted them for some ideas. They have so many recipes!!....and even a cookbook of one-pan dinners (on my Christmas 2020 list!).

This dish was quite popular and I make it every two weeks based on family request (high praise here, people).

To lighten up the recipe, I skip the 4 tablespoons of butter and it’s still delicious. There is not much “active” time in the kitchen, so it is definitely a Weeknight Dinner candidate...because the entire dinner is ALL. RIGHT. THERE on the sheet pan.

One-Pan Tenderloin with Green Beans & Potatoes

From Cook’s Country

4 T butter, softened

2 T chives, minced

1 garlic clove, minced to paste

2 lb pork tenderloin, trimmed

1/4 c hoisin sauce

1 lb green beans, trimmed

3 T, olive oil

1 1/2 lb potatoes, halved lengthwise

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine butter, chives, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

2. Toss green beans, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

3. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140 degrees, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 tablespoon reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

4. Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 tablespoons herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.