Sheet-pan pork tenderloin with baby potatoes and green beans roasted together in a single 15x10-inch baking pan. The pork is glazed with teriyaki and topped with chive-garlic butter, making cleanup effortless while delivering a complete, restaurant-quality dinner in one dish.
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Preheat oven to 450°. In a small bowl, combine butter, chives and garlic. 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 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon 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.
Store leftovers in an airtight container up to 3 days. Reheat at 350°F for 10–12 minutes until warmed through.
15x10x1-inch baking pan (sheet pan) · instant-read meat thermometer · aluminum foil
Use an instant-read thermometer inserted into the thickest part of the tenderloin. It should read 145°F, which takes 25–30 minutes at 450°F.
Yes, hoisin sauce works equally well (the recipe mentions it as an alternative). Soy sauce, balsamic glaze, or honey-mustard also pair nicely with pork tenderloin.
Baby red potatoes are ideal for even cooking, but fingerlings and other small colored potatoes are delicious alternatives. Halve them so they roast in 35–40 minutes total.
Prep the herb butter and chop vegetables the day before, but assemble and bake the sheet pan fresh. Leftovers keep refrigerated for up to 3 days and reheat well at 350°F for 10–12 minutes.
The recipe serves 4–6. Double all ingredients and use two 15x10-inch pans, or increase baking time by 5–10 minutes if stacking on one pan.
