easy & yummy
Make quick work of dinner tonight with this sheet pan dinner. It makes the juiciest and tender pork tenderloin, and with roasted green beans and potatoes, you have a complete meal.
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 aside.
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 oil, salt, and pepper. Arrange the potatoes so that they are next to the green beans, with the cut side down.
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.
Transfer the tenderloins to a carving board and dot each with 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.
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.