Pork and Asparagus Sheet-Pan Dinner

Smoked Sausage and Veggie Sheet-Pan Supper

Sheet-Pan Steak Dinner

Pork & Potato Supper

Sausage Sweet Potato Sheet-Pan Dinner

Sheet-Pan Chicken Curry Dinner

Sheet-Pan Chicken and Vegetables

Portobello and Chickpea Sheet-Pan Supper

Pork and Cabbage Supper

Pork Chop Supper

Pork and Cabbage Dinner

Pork Roast Dinner

Turkey and Root Veggie Sheet-Pan Dinner

Mini Meat Loaf Sheet-Pan Meal

Caesar Sheet-Pan Chicken

One-Skillet Pork Chop Supper

Zucchini Pork Dinner

Pork Chop Dinner

Sheet-Pan Tandoori Chicken

Home Recipes Ingredients Meat & Poultry Pork

Sheet-Pan Pork Supper

Name: Sheet-Pan Pork Supper
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 1/4 cup butter, softened; 2 teaspoons minced fresh chives or 1 teaspoon dried minced chives; 1 garlic clove, minced; 1-1/2 pounds fresh green beans, trimmed; 2 tablespoons olive oil; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1-1/2 pounds baby red potatoes, halved; 2 pork tenderloins (about 1 pound each); 1/2 cup teriyaki glaze or hoisin sauce; Optional: Toasted sesame seeds and additional fresh minced chives

Add a Review

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 35 min.

Makes

8 servings

Updated: Jan. 09, 2024

I created this pork tenderloin sheet-pan dinner to suit our family's needs. It's so quick and easy to clean up since you use one pan for everything! Use any variety of small potatoes—fingerlings or other colored potatoes are a fun and delicious option. —Debbie Johnson, Centertown, Missouri

Sheet-Pan Pork Supper Recipe photo by Taste of Home

Ingredients

1/4 cup butter, softened
2 teaspoons minced fresh chives or 1 teaspoon dried minced chives
1 garlic clove, minced
1-1/2 pounds fresh green beans, trimmed
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds baby red potatoes, halved
2 pork tenderloins (about 1 pound each)
1/2 cup teriyaki glaze or hoisin sauce
Optional: Toasted sesame seeds and additional fresh minced chives

Directions

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.

Nutrition Facts

3 ounces cooked pork with 1-1/4 cups vegetables: 354 calories, 14g fat (6g saturated fat), 79mg cholesterol, 1186mg sodium, 30g carbohydrate (9g sugars, 5g fiber), 28g protein.