Moist and flavorful pork tenderloin cooked right along with fresh green beans and potatoes. It’s a perfect sheet pan dinner that will have your whole family asking for more!
This post is sponsored by the Wisconsin Pork Association. As always, all opinions are honest and my own.
Succulent pork tenderloin is a perfect way to get dinner on the table. This easy sheet pan meal makes the entrée and the sides all at once.
It is quick enough for a weeknight meal but nice enough to serve to guests. You are going to love it!
It is important to me to to get a nice dinner on the table for my family. Little Dude frequently tells me I’m the best cook in the whole world, so I have a reputation to uphold!
The thing is I don’t want to have to miss out on all of the fun to get it done. If there’s a water balloon fight going on in the yard, I don’t want to be stuck in the kitchen.
That is why I love a good sheet pan meal. There is a little prep to get it ready, but then it’s hands off.
Plus there aren’t a ton of dishes to clean. A bowl and a sheet pan is about it.
The resulting flavor will never let on that you were still out in the yard playing though. It is absolutely delicious.
If you’ve had a bad experience with dry chewy pork in the past, let me promise you it doesn’t have to be that way.
We’ve all had that experience where it was overcooked to the point of having the texture of shoe leather. It is perfectly safe to cook your pork to an internal temperature of 145℉.
Your tastebuds and your chompers are going to appreciate it if you start using a meat thermometer and follow this advice. A slight blush of pink is safe, tender and delicious!
I am telling you, this pork tenderloin almost melts in your mouth it is so good. You have to give it a try.
Whip up the marinade in the morning and let the tenderloins soak up all of that flavor. Then at dinner time you just have to clean the green beans and cut the potatoes.
A quick toss with some oil and seasonings and you’ll be ready to rock and roll. The tenderloins sit right on top of the green beans to help keep them moist.
The potatoes come out tender and delicious and those green beans have the added flavor from the pork. It all comes together in a meal that is worthy of the spotlight.
Sit back and enjoy the praise as you eat your dinner. You deserve it!
Benefits of using Pork Tenderloin in this recipe:
- Pork tenderloin cooks quickly and as the name suggests is super tender, making it perfect for a quick sheet pan meal.
- Pork tenderloin is lean. In fact, it is as lean a boneless chicken breasts an meats government guidelines for extra-lean. (source: pork.org)
- The results are absolutely delicious, and after all that is what we are after!
Are you sure it’s ok to eat pork that isn’t super well done?
Yes! It is really ok! Use a digital thermometer to measure the temperature at the thickest part of the meat. Once you reach at least 145℉, remove it from the heat and let it rest for a few minutes before slicing it. You will have the most tender and delicious pork you’ve ever tasted!
But why is it ok now? I’ve always been told that you have to cook pork to well done?
The way farmers raise pigs has changed. Advancements in technology, and farming methods have transformed the way pigs are raised.
Yet one thing remains constant for farmers: their mission to produce safe, nutritious food in a responsible manner. On farms large and small, livelihoods are tied to the land and to the health of animals in a farmer’s care.
Farmers realize that raising healthy pigs by using good farming practices results in safe, high quality pork products. More information about pig farming is available at PorkCares.org.
Great ideas for any leftovers
- The leftover pork is great sliced and put on a slider bun for a sandwich. It is good hot or cold!
- It would be great on a pizza with caramelized onions and Gruyere cheese.
- Chop it into a delicious salad. The pork would be great with some diced apples, pecans, greens and cheese!
A couple of more great and easy one pan pork dinners:
- Brown Sugar Dijon Pork Roast with Vegetables Sheet Pan Dinner is another great one pan meal. The meat and veggies all cook together and the brown sugar and Dijon mustard gives the whole thing a ton of flavor!
- Cheesy Potatoes and Pork Chop Casserole is a fabulous, tasty, family friendly meal that is easy to make. The potatoes and chops cook together and work to make each other even better than they are separately. It is so good!
- One Pan Vegetables and Sausage is another fabulous one pan meal. Using sausage makes prep super easy and the results flavorful. The hardest part is prepping the veggies!
If you are wanting more pork recipes, don’t be bashful. Find that search bar and search away.
I have multiple recipes for pulled pork, things to do with leftover pulled pork, pork friend rice and more. You could eat for months without getting bored!
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1/2 cup maple syrup
- 1/3 cup balsamic vinegar
- 3 Tablespoon Dijon mustard
- 4 Tablespoons olive oil (divided)
- 1 1/2 teaspoon salt (divided)
- 1 teaspoon ground black pepper (divided)
- 1/4 teaspoon paprika
- 2 pork tenderloins (1-1.5 lbs each)
- 1 1/2 pounds fresh green beans
- 2 1/2 pounds small new potatoes
- Optional: 1 Tablespoon butter
- Mix together the garlic powder, onion powder, rosemary syrup, vinegar, mustard, 2 Tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon pepper 1/4 teaspoon paprika in a 9×13″ pan.
- Place the tenderloins in the marinade, turning to coat. Allow to marinate for at least two hours, but as long as overnight.
- When ready to cook, preheat the oven to 450°F.
- Clean and snap green beans. Toss in a bowl with 1 Tablespoon olive oil and 1/4 teaspoon each of salt and pepper. Arrange in a line down the center (the short way) of a rimmed baking sheet.
- Cut the potatoes in half. place in the same bowl you tossed the green beans in. Drizzle with another Tablespoon of oil and a quarter teaspoon each of salt and pepper. Arrange cut side down on either side of the green beans on the baking sheet.
- Remove the tenderloins from the marinade and place over the green beans. Be sure to have a little space between the tenderloins, the should not be touching.
- Roast 20-25 minutes or until the center of the pork reaches 145 F.
- Rest for 5-10 minutes before slicing. If desired, toss potatoes with melted butter and/or fresh herbs before serving.
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Amount Per Serving: Calories: 440Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 796mgCarbohydrates: 70gFiber: 8gSugar: 24gProtein: 15g
All nutritional information is estimated and will depend on the exact ingredients you use.