Easy Sheet Pan Pork Tenderloin with Roasted Veggies
Juicy pork tenderloin and crisp-tender veggies roast together on one pan in a tangy honey-Dijon glaze. A complete, family-friendly dinner ready in about 40 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.25 pounds pork tenderloin trimmed
- 1.5 pounds baby gold potatoes halved or quartered to 1-inch pieces
- 0.75 pounds green beans trimmed
- 1 whole red onion cut into wedges
- 0.25 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 0.25 teaspoon crushed red pepper flakes optional
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large rimmed sheet pan with foil and lightly grease. Pat the pork dry with paper towels.
- In a bowl, whisk olive oil, Dijon, honey, apple cider vinegar, garlic, smoked paprika, dried thyme, kosher salt, black pepper, and crushed red pepper flakes.
- Place pork in a shallow dish and rub with about 2 tablespoons of the mixture. Let it sit while you prep the vegetables.
- Toss potatoes with half of the remaining mixture and spread on the sheet pan. Roast for 10 minutes to give them a head start.
- Meanwhile, toss green beans and red onion with the remaining mixture. Remove pan, push potatoes to the sides, add the green beans and onion, and place the pork tenderloin in the center.
- Return to the oven and roast for 15 to 18 minutes, until the pork reaches an internal temperature of 145°F and the vegetables are tender.
- Optional: Broil for 2 minutes to add color to the pork and vegetables, watching closely.
- Transfer pork to a cutting board and rest for 5 minutes. Slice, garnish with chopped parsley, and serve with the roasted veggies.
Notes
For best results, use an instant-read thermometer and pull the pork at 145°F. Swap in broccoli, carrots, or Brussels sprouts for the green beans if you like. If using table salt instead of kosher salt, reduce the amount slightly.