Get your dinner ready using only one pan with this simple and delicious recipe for Sheet Pan Pork Tenderloin!
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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!
WHAT’S COVERED IN THIS POST
- One Pan Pork Tenderloin
- Pork Tenderloin Sheet Pan Dinner Ingredients
- Equipment Needed
- How to Make Tender Pork Tenderloin
- Pork Tenderloin and Green Beans
- Sheet Pan Pork Tenderloin and Potatoes
- Here is the Easy Sheet Pan Pork Dinner Recipe
One Pan Pork Tenderloin
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.
Thanks to the pork tenderloin in the convection oven, the loins, green beans, and potatoes were cooked evenly in just one sheet pan.
Another bonus is that it combines lean protein, vitamin rich green beans, and the healthy carbs of potatoes in one meal. How can you beat that perfect combination in one pan meal?
Once you make this easy pork tenderloin in a sheet pan, it will become your new go-to dinner. It is that easy, and that delicious.
Pork Tenderloin Sheet Pan Dinner Ingredients
- Unsalted butter – softened
- Minced chives (optional)
- Garlic clove – minced
- Kosher salt
- Black pepper
- Pork tenderloins – 2 loins, trimmed
- Hoisin sauce
- Frozen green beans – trimmed
- Extra-virgin olive oil
- Potatoes – scrubbed and diced
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 perfect pork loin roast 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 ones. Avoid little or smaller green beans in favor of regular sized frozen green beans. The smaller green beans tend to come out soggier.
Sheet Pan Pork Tenderloin and Potatoes
I’ve used both russet and tiny red potatoes with the pork tenderloins in this sheet pan recipe and it came with great results. Also, any type of potato will work here.
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.
Pro Tip: Use parchment paper or foil on your sheet pan to minimize clean up.
Step by Step Instructions
Make the butter and herb mixture. Adjust the oven rack to the lower-middle position. Preheat the oven to 450°F. Combine butter, chives, garlic, salt, and pepper in a bowl. Set this mixture aside for later.
Season the pork. Pat the pork dry with paper towels and season it with pepper. Brush the pork tenderloins all over with hoisin sauce.
Season the vegetables. Mix together green beans, oil, salt, and pepper in a large bowl. Place the green beans on a baking sheet in the middle, leaving room on both sides for potatoes.
In a bowl, toss the potatoes with the remaining oil, salt, and pepper. Arrange the potatoes so that they are next to the green beans, with the cut side down.
Bake. Lay the tenderloins on top of the green beans, side by side and without touching. Roast for 25-25 minutes or until the pork registers 140°F.
Then, transfer the tenderloins to a carving board and dot each with 1 tablespoon of reserved butter and herb seasoning mixture. Tent with aluminum foil and let rest while the vegetables finish cooking.
Stir the vegetables gently together. Put the sheet back in the oven and roast until they are tender and golden brown, 5 to 10 minutes longer.
Ready to serve. Take the pork out of the oven. Add the rest of the herb butter to the sheet pan, and toss the vegetables in it to coat.
Then transfer the vegetables to a platter. Cut the pork into 1/2-inch-thick slices, and place them over the vegetables. Pour any accumulated juices over top then serve.
- If you don’t like green beans, substitute asparagus, Brussels sprouts, or broccoli.
- Use any type of potato – Baby potatoes, Yukon golds, baby reds, or even sweet potatoes. Just be sure to adjust the cooking time if using sweet potatoes.
- Add garlic cloves to the pan for extra flavor.
- For a spice rub, mix 1 teaspoon each of smoked paprika, garlic powder, and dried oregano. Rub all over the pork before cooking.
- If you want a little extra flavor, baste the pork with BBQ sauce, ketchup, or your favorite sauce during the last few minutes of cooking.
What to Serve with Pork Tenderloin
This pork tenderloin recipe is so versatile! You can serve it with just about anything. Here are a few ideas to get you started:
FREQUENTLY ASKED QUESTIONS
Place your pork loin fat side up in your roasting pan. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough! Cook the pork loin for 10 minutes in the 400°F oven.
Do you cover pork tenderloin when roasting? Initially, you don’t. You should place it in the hot oven and roast until an instant-read thermometer registers 145°F (medium), 20-30 minutes.
If roasting for longer than 20 minutes, cover the pork loosely with foil to prevent the top from burning.
You don’t need to pan-sear the pork tenderloin if your oven has a grill that you can utilize. Starting out by grilling the pork tenderloin is going to be just fine.
You can still finish it off with roasting after the skin has browned properly using the grilling method.
Looking for more Easy Sheet Pan Dinners?
- Sheet Pan Sausage and Veggies
- Chicken Thighs and Veggies (a Sheet Pan dinner)
- Sheet Pan Chicken Drumsticks and Veggies
Here is the Easy Sheet Pan Pork Dinner Recipe
Sheet Pan Pork Tenderloin
- Baking Sheet
- 4 tablespoons unsalted butter, softened
- 2 teaspoons chives, minced (optional)
- 1 garlic clove, minced
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 pounds pork tenderloins 2 loins, trimmed
- ¼ cup hoisin sauce
- 1 pound fresh or frozen green beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 ½ pounds 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.