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This Sheet Pan Pork Tenderloin recipe is simple and easy, but tastes so delicious that it’s a winning combination. Roasting at high heat leaves the tenderloins perfectly cooked on the outside, but tender and juicy inside. Plus, the complete meal with potatoes and green beans is ready in under 45 minutes, all in one pan. Can you say perfect weeknight dinner? Because that’s exactly what it is!
I have to admit, the first time I made this sheet pan pork dinner, I was a little skeptical. After all, how can this combination of tenderloin, red potatoes, and green beans cook together at the same temperature?
But, it works! The pork tenderloins and green beans stay moist, and the potatoes turn golden and crispy.
Another bonus is that it combines lean protein, with vitamin rich green beans, and the healthy carbs of potatoes in one meal. How can you beat that perfect combination in a one pan meal?
Once you make this easy pork tenderloin dinner, it will be become your new go-to dinner. It is that easy, and that delicious.
How to Make Tender Pork Tenderloin
Spoiler alert – I’ve served plenty of tough, dry pork tenderloins in my day. So much so that I quit buying this cut of meat years ago.
Then, I went to a lunch and learn presentation by Thermador appliances. The chef served a delicious pork tenderloin made in the convection steam oven. That sparked a renewed interest in pork tenderloin.
The great thing about this sheet pan pork tenderloin recipe is that you don’t need a convection steam oven for a juicy tenderloin!
By placing the pork over the green beans, the steam released as the beans cook keeps the tenderloin moist. This creates a perfectly roasted tenderloin that’s browned on the outside, and moist and tender inside.
Pork Tenderloin and Green Beans
Fresh green beans are always best, but you’ll get similar results with frozen. Avoid the petite or smaller green beans in favor of regular sized frozen green beans. The smaller green beans tend to come out soggier.
Pork Tenderloin and Potatoes
I’ve used both russet and tiny red potatoes in this recipe with great results. And, any type of potato will work here.
Pro Tip: Use parchment paper or foil on your sheet pan to minimize clean up.
Keep the potatoes to about 2 inches in diameter so that they roast properly. If you use sweet potatoes, cube them to 1 inch in diameter as they take longer to roast.
Here is the Easy Sheet Pan Pork Dinner Recipe
Sheet Pan Pork Tenderloin
- Baking Sheet
- 4 Tbsp unsalted butter, softened
- 2 tsp chives, minced (optional)
- 1 garlic clove, minced
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 lbs pork tenderloins 2 loins, trimmed
- ¼ cup hoisin sauce
- 1 lb fresh or frozen green beans, trimmed
- 3 Tbsp extra-virgin olive oil
- 1 ½ lbs potatoes, scrubbed and 2" diced
- 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.
- 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 with 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.
- Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast for 25 to 25 minutes or until pork registers 140 degrees Fahrenheit. Transfer tenderloins to carving board and dot each with 1 tablespoon reserved butter and herb seasoning mixture. Tent with aluminum foil and let rest while vegetables finish cooking.
- 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.