If you're looking for a simple and tasty weeknight dinner that doesn't require a lot of dishes or prep time, this Sheet Pan Pork Tenderloin with Potatoes and Green Beans is the perfect choice. All you need is a large baking sheet, a sharp knife, and a few basic ingredients. In less than an hour, you'll have a mouthwatering meal that's packed with protein, fiber, and flavor. Plus, it's a great way to use up any leftover veggies you have in your fridge or pantry.
Customizing This Recipe
This recipe is very versatile and can be adapted to suit your preferences or simply what you have on hand. Here are some ideas for substitutions and customizations:
- You can swap the potatoes for other root vegetables, such as carrots, parsnips, turnips, or sweet potatoes.
- You can use any green vegetable instead of green beans, such as broccoli, asparagus, Brussels sprouts, or zucchini.
- You can season the pork and veggies with different herbs and spices, such as rosemary, thyme, sage, oregano, paprika, or cumin.
Storing and Reheating Leftovers
This dish makes great leftovers that can be enjoyed for lunch or dinner the next day. Here's how to store and reheat them:
- Let the pork and veggies cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
- To reheat, you can either microwave them for a few minutes, or bake them in a 375°F oven for 10 to 15 minutes, until heated through.
- To freeze, cut the pork into slices and freeze them separately from the veggies in freezer bags. Freeze for up to 3 months.
Sheet Pan Dijon Pork Loin with Potatoes & Green Beans
- 1 (about 1 1/4-pounds) pork loin
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp chopped fresh thyme (or1 tsp fried thyme)
- Salt and pepper, to taste
- 1 1/2 pounds baby potatoes, halved
- 2 tbsp olive oil
- 4 cups green beans, trimmed
- 2 tbsp butter
- 4 tsp minced garlic, separated
- 2 tbsp chopped fresh parsley
- 1 lemon, zested
- Preheat oven to 425°F and spray a large baking sheet with cooking spray.
- Pat the pork tenderloin dry and trim away any excess fat.
- In a small bowl, whisk together the Dijon mustard, honey, thyme, salt, and pepper. Rub the mixture all over the pork tenderloin and place it in the center of the prepared baking sheet.
- In a large bowl, toss the potatoes with the olive oil, 2 tsp minced garlic, salt, and pepper. Arrange them around the pork on the baking sheet. Bake for 25 minutes, or until the pork is almost cooked through.
- In a microwave-safe bowl, melt the butter and stir in the remaining garlic, parsley and lemon zest. Drizzle the butter mixture over the green beans and toss to coat. Add them to the baking sheet and return to the oven and bake for another 10 to 15 minutes, or until the pork is cooked through and the vegetables are tender.
- Slice the pork and serve with the potatoes and green beans.
