Pork Tenderloin with Beans and Potatoes
Pork Tenderloin with Beans and Potatoes
This sheet pan dinner is a triple threat - easy, delicious and beautiful! It's quick enough for a weeknight meal and fancy enough for a Sunday Supper. I know you'll want to add this to your recipe box!
Ingredients
- 1 1-2 pound pork tenderloin
- 1 pound green beans washed and trimmed
- 1 pound fingerling potatoes or any small potatoes
- 1 large clove garlic minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Gluten free hoisin sauce
- 1 tablespoon toasted sesame oil optional
- 1 pinch kosher salt
- 1 pinch ground black pepper
Instructions
- Preheat oven to 450 degrees
- Toss the green beans with a teaspoon or so of olive oil
- Pile up the green beans in a straight line going the short way on a sheet pan
- Slice and toss the fingerling potatoes (or your choice of potatoes) in a teaspoon or so of olive oil. Sprinkle with salt and pepper
- Grab your sauces - I found both the gluten free hoisin sauce and the sesame oil at the Asian market
- Place the potatoes cut side down on either side of the beans on the sheet pan and lay the pork tenderloin on top of the beans and brush with the hoisin sauce and sesame oil
- Roast for 20-25 minutes or until the pork tenderloin reaches 140 degrees in the thickest part
- Remove the pork tenderloin to a board and tent with foil to keep warm
- Mix up the beans and potatoes and put them back in the oven to roast for another 5-10 minutes or until they are toasty and tender
- Slice the pork and serve with the beans and potatoes with your favorite white wine. Be sure to wrap up the leftovers for lunch!
