Pork Tenderloin Sheet Pan Dinner

Roasted green beans, pork and potatoes on sheet pan.

5 from 4 votes

This pork tenderloin sheet pan dinner is an easy all-in-one meal with roasted vegetables and juicy, flavorful pork. Perfect for weeknight dinners!

Prep Time5

Cook Time35

Total Time40

Course: Entree

Cuisine: Asian, American

Keyword: sheet pan dinner, pork tenderloin, sheet pan pork, sheet pan pork tenderloin, gluten-free

Servings:

Calories: 335kcal

Author: Renae Gerhardstein

Equipment

rimmed baking sheet
small mixing bowl
basting brush
large mixing bowl

Ingredients

4 tablespoons unsalted butter softened and divided
2 teaspoons minced chives (optional)
1 garlic clove minced
¾ teaspoon kosher salt divided
¾ teaspoon ground black pepper divided
2 pounds pork tenderloins excess fat trimmed
¼ cup hoisin sauce
1 pound green beans ends trimmed (fresh or frozen beans will work)
3 tablespoons extra-virgin olive oil divided
1 ½ pounds potatoes scrubbed and dice into 2-inch pieces

Instructions

Adjust oven rack to lower-middle position and heat oven to 450°F.
In a small mixing bowl, stir to combine butter, chives, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.
Pat pork dry with paper towels. Use a basting brush to apply hoisin sauce all over the tenderloins.
To a large mixing bowl, add green beans, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and toss to combine.
Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes.
To the now-empty bowl, add potatoes, remaining 2 tablespoons oil, and remaining salt and pepper, and toss to combine.
Arrange potatoes, cut side down, on the sides of green beans.
Lay tenderloins, side by side (leaving space between them), lengthwise on top of green beans.
Roast in preheated oven for 25 to 35 minutes, or until pork registers an internal temperature of 143°F.
Transfer tenderloins to carving board and dot each with 1 tablespoon reserved butter and herb seasoning mixture. Tent with aluminum foil and let pork rest while vegetables finish cooking.
Gently stir vegetables on baking sheet to combine. Return pan to oven and continue cooking for 5 to 10 minutes longer, until vegetables are tender and golden brown.
Remove from oven, add remaining 2 tablespoons herb butter to the sheet pan, and toss vegetables with butter mixture to coat. Transfer vegetables to a serving platter.
Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Video

Notes

For best results, use tenderloins of equal size.

Rest for Juiciness – After removing the pork from the oven, let it rest under foil for at least 5–10 minutes before slicing. This helps the juices redistribute, keeping the pork tender and moist.
Cut Evenly for Even Roasting – Make sure your potatoes are chopped into uniform 2-inch pieces so they roast evenly alongside the pork and green beans.
Use a Meat Thermometer – To avoid overcooking, check that the internal temperature of the pork tenderloin reaches 143ºF, then rest it to finish at 145ºF. This ensures juicy, flavorful slices every time.

Recipe Variations:

- Root vegetable swap: Replace or add to the potatoes and green beans with hearty options like parsnips, Brussels sprouts, or carrots. These veggies roast beautifully alongside pork and add color and flavor to your sheet pan meals.

- Broccoli and balsamic: For a tangy twist, drizzle the pork and veggies with a bit of balsamic vinegar before roasting. Toss in broccoli florets for the final 20 minutes for a crisp-tender bite that balances the sweetness of the glaze.

- Asian-inspired greens: To lean into the Asian pork recipe vibe, toss in chopped bok choy, snow peas, or napa cabbage during the final 5 minutes of cooking. These lighter vegetables add a fresh crunch without overcooking.

- Herb and spice blend; Skip the hoisin and instead season the pork with a mix of thyme, oregano, rosemary, cumin, and a touch of paprika. This earthy, aromatic blend turns the dish into a savory herb-crusted roast with Mediterranean flair.

Storing Instructions:

Any leftover hoisin pork can be refrigerated for up to 4 days in an airtight container.
If you also have leftover potatoes and green beans, we suggest storing them separately from the meat.
Because they will reheat more quickly, you can just reheat them in the microwave if you’d like.
To reheat the pork tenderloin, place it back on a baking sheet in an oven preheated to a lower temperature (around 325°F.) until it warms through.

Nutrition