Pork Tenderloin Sheet Pan Dinner with Vegetables
We love this one pan Pork Tenderloin Sheet Pan Dinner made with green beans and potatoes. Everything cooks at the same time and is ready in 20 minutes!
Servings: 5 servings
Calories: 400kcal
Ingredients
- 1 pound green beans trimmed
- 2 Tablespoons extra virgin olive oil divided
- 1 ½ pounds baby potatoes halved
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds pork tenderloin silverskin removed
- ½ teaspoon chili powder
For the spice rub
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease the pan.
- Place the 1 ½ pounds baby potatoes and 1 pound green beans on the sheet pan. Drizzle with 2 Tablespoons extra virgin olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat and spread the vegetables into an even layer around the outer edges of the pan.
- In a small bowl, combine the ½ teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon paprika and ¼ teaspoon black pepper
- Pat the 1 ½ pounds pork tenderloin dry with paper towels and rub the spice mixture evenly over the pork.
- Place the pork tenderloin in the center of the sheet pan between the vegetables.
- Bake for 25–30 minutes, or until the potatoes are tender and the pork reaches an internal temperature of 145°F using a meat thermometer.
- Remove from the oven and let the pork rest for 5 minutes before slicing.
Notes
- Cut potatoes into smaller pieces so they roast in the same amount of time as the pork.
- Frozen green beans can be used instead of fresh.
- For extra browning, place the sheet pan under the broiler for 1–2 minutes at the end of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Optional Vegetable Swaps
- Broccoli florets
- Brussels sprouts
- Carrots
- Sweet potatoes
- Asparagus
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 35g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 99mg | Sodium: 557mg | Fiber: 5g | Sugar: 4g
