Sheet-Pan Pork Supper
“I created this pork tenderloin sheet-pan dinner to suit our family’s needs. It’s so quick and easy to clean up since you use one pan for everything! Use any variety of small potatoes—fingerlings or other coloured potatoes are a fun and delicious option.” —Debbie Johnson, Centertown, Missouri
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1/4 cup butter softened
- 2 tsp minced fresh chives or 1 tsp dried minced chives
- 1 garlic clove minced
- 1-1/2 lbw fresh green beans trimmed
- 2 tbsp olive oil divided
- 3/4 tsp salt divided
- 1/2 tsp pepper divided
- 1-1/2 lbs baby red potatoes halved
- 2 lb pork tenderloins about 1each
- 1/2 cup teriyaki glaze or hoisin sauce
- toasted sesame seeds
- additional fresh minced chives
- Preheat oven to 450°. In a small bowl, combine butter, chives and garlic; set aside. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining olive oil, salt and pepper. Arrange potatoes on other side of pan.
- Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans.
- Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand.
- Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables.
- Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.
3 ounces cooked pork with 1-1/4 cups vegetables: 354 calories, 14g fat (6g saturated fat), 79mg cholesterol, 1186mg sodium, 30g carbohydrate (9g sugars, 5g fibre), 28g protein.