Sheet pan pork tenderloin with potatoes and green beans

Roast up simply seasoned pork tenderloins, potatoes, tomatoes, and green beans for a sheet pan dinner that makes cleanup a breeze. The drizzle of balsamic glaze over the tomatoes and green beans adds a tangy-sweet finishing touch.

Sheet Pan Pork, Potatoes, and Vegetables

• 1 (2-pound) package pork tenderloins
• 1 (28-ounce) bag baby Yukon gold potatoes
• 2 tablespoons olive oil, divided
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 cups fresh green beans
• 1 pint cherry tomatoes
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• Garnish: balsamic glaze

1. Preheat oven to 425°. Line a large sheet pan with foil.
2. Place tenderloins in center of prepared pan. Place potatoes on one side of pan. Drizzle pork and potatoes with 1 tablespoon oil, and sprinkle with Italian seasoning, garlic powder, and onion powder.
3. Bake for 15 minutes. Remove from oven; add green beans and cherry tomatoes to other side of pan. Drizzle with remaining 1 tablespoon oil, and sprinkle with salt and pepper.
4. Bake until a meat thermometer inserted in thickest portion of pork registers 145°, 10 to 15 minutes more. Let stand for 5 minutes. Drizzle with balsamic glaze, if desired. Serve immediately.

I am a staunch believer that sheet pan dinners are weeknight heroes, and this one is no exception: A whole meal that undergoes hands-off cooking in the oven and is ready in an hour. Hard to beat!

The combination of roasted pork + potatoes + green beans has been a regular in our dinner rotation for years because we love it so much. I used to marinate the pork starting in the morning, until it hit me that an 8-hour marinade kind of defeats the purpose of an easy sheet pan meal.

So I switched to a simple homemade pork rub and it is so much better! It's a little spicy, a little sweet, and forms the most delicious crust on the outside of the pork as it roasts.

(Not to mention the perk of not handling raw pork in the morning.)

Baby potatoes are perfect here because they will be done at the same time as everything else. Plus, they are indisputably cuter and more fun to eat than regular potatoes.

And let me take a moment to publicly declare my love for roasted green beans. They are tender, crisp, ever-so-slightly charred. An ideal way to cook fresh green beans!

INQUIRING MINDS WANT TO KNOW:

Where do I find baby potatoes?

I get mine at Aldi! They are tri-colored, which is always fun, and come in a 24-ounce mesh bag. You don't need to peel or chop them, but do be sure to wash and dry well!

Can I cook everything on the same sheet pan?

You can, but I prefer to use two pans (one for veggies, one for pork). I have two reasons for this:

1. The pork will render (delicious) juice as it cooks, which will give the veggies more of a steamed result if they're on the same pan.
2. After the 30 minute cook time, I like to take the veggies out of the oven and put the pork under the broiler for a couple of minutes to get an extra crispy crust on it.

If you're okay with steamed veggies and a less-crisp pork exterior, you can definitely do everything on the same pan!

Can I use pork loin instead of pork tenderloin?

NO! They are very different cuts that are different sizes, textures, etc., so a loin will not work here. If you have a pork loin that you need to do something with, here's my favorite way to make a whole roast!

An easy + satisfying sheet pan dinner! Pork tenderloin is coated in a sweet and spicy dry rub and roasted with green beans and baby potatoes. The dry rub gives the pork a caramelized, crispy exterior and a juicy interior, while the veggies roast perfectly - all in under an hour!

Prep Time20 mins

Cook Time30 mins

Resting Time10 mins

Total Time1 hr

Course: Dinner, Main Course

Servings: 4

• 1/4 cup packed brown sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dry mustard powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon dried thyme
• 2 - 2 1/2 pounds pork tenderloin
• 1 1/2 pounds baby potatoes, washed and dried well
• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

• Preheat oven to 425 degrees.

  Combine brown sugar, salt, pepper, mustard powder, garlic powder, cayenne, and dried thyme in a small bowl. Pat pork dry with paper towels and rub all over with the spice mixture. Place on a baking sheet lined with parchment paper. Top with any remaining rub.

  In a large bowl, toss the potatoes and green beans together with the olive oil, salt, and pepper to coat. Place on a second parchment-lined baking sheet.

  Place baking sheets in the oven for 30 minutes, until potatoes are cooked through, green beans begin to brown, and the pork is cooked to 145 degrees. Remove vegetables from oven and turn on broiler. Broil 2-3 minutes to get a crust on the pork. Remove to a plate and rest for 5-10 minutes. Slice and serve with the vegetables.