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Sheet Pan Pork Tenderloin with Roasted Baby Potatoes and Green Beans

When it comes to weeknight dinners, simplicity and flavour are key. Enter the Sheet Pan Pork Tenderloin with Roasted Baby Potatoes and Green Beans — a delightful dish that offers a perfect balance of protein, starch, and vegetables, all cooked on a single tray. This recipe is not only easy to prepare but also delivers tender, juicy pork alongside perfectly roasted potatoes and crisp green beans.

Ingredients

For the Pork Tenderloin:

• 1 pork tenderloin (about 500g)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
• Salt and black pepper, to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar

For the Vegetables:

• 300g baby potatoes, halved
• 200g green beans, trimmed
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• A sprinkle of paprika (optional)

Method

1. Prepare the Marinade for the Pork:
   In a bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, pepper, Dijon mustard, and balsamic vinegar. Place the pork tenderloin in the marinade, covering it thoroughly. Allow it to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavour.

2. Preheat the Oven:
   Preheat your oven to 220°C (200°C for fan ovens) or 425°F.

3. Prepare the Vegetables:
   In a separate bowl, toss the halved baby potatoes with olive oil, salt, pepper, and paprika, if using. Spread the potatoes evenly on one side of a large, rimmed baking tray.

4. Roast the Pork and Potatoes:
   After the pork has marinated, move it to the centre of the baking tray alongside the potatoes. Place the tray in the oven and roast for 20 minutes.

5. Add the Green Beans:
   After 20 minutes, remove the tray from the oven and add the trimmed green beans to the tray, drizzling them with a little olive oil and seasoning them with salt and pepper. Return the tray to the oven and roast for an additional 15 to 20 minutes, or until the pork reaches an internal temperature of 63°C (145°F) and the vegetables are golden and tender.

6. Rest and Serve:
   Once cooked, remove the tray from the oven and let the pork rest for about 5 minutes before slicing. This step ensures that the juices are retained, resulting in a succulent tenderloin. Serve the sliced pork alongside the roasted baby potatoes and green beans, drizzling any pan juices over the top for an extra burst of flavour.

Tips and Variations

• Seasoning: Feel free to swap in your favourite herbs and spices for the marinade. Smoked paprika or a dash of cayenne can add a delightful kick.
• Vegetable Variations: You can easily adapt this recipe by adding different vegetables like carrots, asparagus, or Brussels sprouts, depending on what’s in season or what you have on hand.
• Leftovers: If you find you have leftovers, the sliced pork is fantastic in sandwiches or salads the next day.

This Sheet Pan Pork Tenderloin dish not only makes for an easy clean-up but is also a well-rounded meal that the whole family will enjoy. With juicy pork, crispy potatoes, and fresh green beans all roasted together, it’s a dinner solution that’s both satisfying and nutritious. Enjoy your culinary creation – it’s a taste of home that doesn’t take the entire evening to prepare!