Sheet Pan Pork Tenderloin with Potatoes and Green Beans
Honey-Dijon pork tenderloin roasted on one pan with crispy baby potatoes and green beans. A complete, juicy dinner with almost no cleanup.
20% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 35 min
- Resting
- 5 min
- Serves
- 4
- Calories
- 410
- Protein
- 34 g
- Per serving
- $3.24
Why this recipe works
Pork tenderloin is one of the most underrated weeknight cuts: affordable, lean, tender and done in about 20 minutes. Paired with potatoes and green beans on one pan, it is a full dinner with one thing to wash.
- Giving the potatoes a head start means everything finishes at the same moment.
- Pork tenderloin is lean and quick-cooking, so it stays juicy if pulled at 145°F.
- A honey-Dijon glaze caramelizes in the hot oven for a sweet, savory crust.
Ingredients
For the glaze
You will need
- Large rimmed sheet pan
- Instant-read thermometer
Method
Tap a step number to mark it done.
Start the potatoes
Heat the oven to 425°F (220°C). Toss the potatoes with 2 tablespoons of oil and ½ teaspoon of salt on the sheet pan, cut-side down, and roast.
Glaze the pork
Meanwhile, pat the pork dry and rub with the remaining salt, the pepper and paprika. Stir the Dijon, honey and garlic together. Toss the green beans with the last tablespoon of oil and a pinch of salt.
Roast together
Push the potatoes to the edges, put the pork in the center and brush with the glaze, and scatter the green beans around. Roast until the pork reaches 145°F (63°C) in the thickest part.
Rest and slice
Rest the pork for 5 minutes, then slice into medallions and serve with the potatoes and beans, spooning over any pan juices.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Remove the thin, shiny silver skin with a small knife; it does not soften as it cooks.
- Tuck the thin tail end of the tenderloin under itself so it cooks as evenly as the thick end.
- Leftover pork makes great sandwiches with a smear of Dijon.
Nutrition per serving
410 calories
$3.24 estimated cost per serving
Where the calories come from
| Protein | 33% of calories | 34 g |
|---|---|---|
| Carbs | 37% of calories | 38 g |
| Fat | 30% of calories | 14 g |
| Fiber | 7 g | |
| Sodium | 590 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How long does pork tenderloin take at 425°F?
About 18 to 22 minutes for a 1¼-pound tenderloin. Go by temperature: 145°F in the thickest part, then rest 5 minutes.
Pork tenderloin or pork loin: what is the difference?
Tenderloin is long, thin and quick-cooking. Loin is wider and needs much longer, so the two are not interchangeable in this recipe.
Is this gluten-free?
Yes, as long as your Dijon mustard is labeled gluten-free.
