Pan Glazed Pork Tenderloin with Potatoes and Green Beans

Prepare to elevate your weeknight dinner game with this spectacular Sheet Pan Glazed Pork Tenderloin with Potatoes and Green Beans! This recipe is a true culinary marvel, bringing together succulent, tender pork tenderloin coated in a sweet and savory glaze, alongside beautifully roasted baby potatoes and crisp-tender green beans, all cooked to perfection on a single sheet pan. It’s the ultimate combination of elegance and convenience, delivering a wholesome, balanced, and incredibly flavorful meal with minimal fuss and easy cleanup. Each bite offers juicy, flavorful pork contrasted with earthy potatoes and fresh green beans, making it a complete and satisfying dish that feels gourmet but is surprisingly simple to achieve. Get ready to impress your family and friends with this dazzling, effortless creation!

Ingredients:

For the Pork Tenderloin:

• 2 pork tenderloins (about 1 to 1.5 lbs each, total 2-3 lbs)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Glaze:

• ¼ cup honey or maple syrup
• 2 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar (or rice vinegar)
• ½ teaspoon minced garlic (about 1-2 cloves)
• Pinch of red pepper flakes (optional, for a little heat)

For the Vegetables:

• 1½ pounds baby potatoes (Yukon Gold or red, halved or quartered if larger)
• ½ pound fresh green beans, trimmed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For Garnish (Optional):

• 2 tablespoons fresh chives or parsley, chopped

Step-by-Step Instructions:

1. Preheat Oven and Prepare Sheet Pan:
   • Preheat your oven to 400°F (200°C).
   • Line a large, sturdy rimmed sheet pan (approx. 18×13 inches) with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Glaze:
   • In a small bowl, whisk together all the glaze ingredients: honey (or maple syrup), soy sauce, Dijon mustard, apple cider vinegar, minced garlic, and red pepper flakes (if using). Set aside.
3. Prepare and Season Potatoes:
   • Place the halved (or quartered) baby potatoes on one side of the prepared sheet pan.
   • Drizzle with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
   • Toss the potatoes directly on the pan until well coated. Spread them into a single layer.
4. Prepare and Season Pork Tenderloins:
   • Pat the pork tenderloins completely dry with paper towels (this helps with searing/browning).
   • Rub the tenderloins all over with 1 tablespoon of olive oil.
   • Season with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
   • Place the seasoned pork tenderloins on the other side of the sheet pan, leaving some space around them.
5. Initial Roast (Pork & Potatoes):
   • Place the sheet pan in the preheated oven and roast for 15 minutes. This allows the pork to begin cooking and the potatoes to soften.
6. Add Green Beans and Glaze Pork:
   • After 15 minutes, carefully remove the sheet pan from the oven.
   • Add the trimmed green beans to the sheet pan, tossing them gently with the potatoes.
   • Brush about half of the prepared glaze evenly over the pork tenderloins.
   • Return the sheet pan to the oven and continue to roast for another 10 minutes.
7. Final Glaze and Finish Roasting:
   • Remove the sheet pan again.
   • Brush the remaining glaze over the pork tenderloins.
   • Return to the oven for a final 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are fork-tender and nicely browned. The green beans should be crisp-tender.
   • Keep an eye on the glaze; if it starts to darken too quickly, you can loosely tent the pork with foil.
8. Rest, Garnish, and Serve:
   • Once cooked, remove the sheet pan from the oven.
   • Loosely tent the pork tenderloins with foil and let them rest for 5-10 minutes. This is crucial for juicy pork, allowing the juices to redistribute.
   • Slice the rested pork tenderloins into thick medallions.
   • Garnish the entire dish with fresh chopped chives or parsley, if desired.
   • Serve warm, allowing some of the delicious pan juices to coat everything.

Tips, Variations, and Storage:

• Pork Doneness: Pork tenderloin is best when cooked to 145°F (63°C) for medium-rare, which will be slightly pink in the center, or up to 160°F (71°C) for well-done. Always use a meat thermometer for accuracy.
• Vegetable Variety: Feel free to swap green beans for asparagus, broccoli florets, or chopped carrots. Adjust cooking times as needed; most will cook in the last 15-20 minutes.
• Spice it Up: Add a pinch of red pepper flakes to the glaze or a dash of chili powder to the pork seasoning for extra heat.
• Asian Twist: Add a teaspoon of grated fresh ginger to the glaze for a more pronounced Asian flavor profile.
• Sweetness Control: Adjust the amount of honey or maple syrup in the glaze to your preference.
• Crowding: Ensure vegetables and pork are in a single layer for best roasting results. If your sheet pan is too small, use two.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, noting that pork can dry out if over-reheated.

Pairings:

• Wine: A light-bodied red like Pinot Noir or a dry white like Sauvignon Blanc or a light Chardonnay would complement the pork and glaze beautifully.
• Bread: A simple crusty bread or dinner rolls would be great for soaking up the flavorful pan juices.
• Salad: A refreshing green salad with a light vinaigrette would balance the richness of the meal.
• Rice/Quinoa: A side of fluffy rice or quinoa could also be served to absorb the delicious sauce.

Quick Info:

• Prep Time: 15-20 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-60 minutes
• Servings: 4-6
• Cuisine: American / Fusion
• Effort Level: Easy-Medium