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One Pan Roasted Pork Tenderloin with Veggies (30 Minute Meal)

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors!  The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal!  This is one holiday meal that most certainly will impress everyone and tire no one! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!  

One Pan Roasted Pork Tenderloin with Veggies (30 Minute Meal)
One Pan Roasted Pork Tenderloin with Veggies (30 Minute Meal)

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Winter is upon us in Chicago.  It has been creeping up ever so slowly and then suddenly BOOM.  It’s 20 degrees outside and everyone is talking about some awful thing called the polar vortex.  Which to me sounds like something straight out of a Harry Potter movie.

There is one thing I love about winter: cuddling comfort.  I love waking up Sunday mornings and seeing snow falling onto my windowsills and frost creeping up.  One of my favorite occurrences is when the munchkin and the hubs go outside to play and I get to hang out in the warmth of my kitchen and cook comfort faves all day.

In the summers, we fight to get outside and eat dinners al fresco, take long trips with the munchkin to the park and throw impromptu BBQ’s for the sake of enjoying time outdoors.  The winters are made for warm soups, comforting stews and loud conversations in our kitchen with family and friends.  And couch time.  It is also time for couch time.

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!

What is couch time?  Couch time is one of my very favorite past times.  Couch time is the time when I get to sit on my couch at the end of the day and let out a very long “ahhhhhhh”.  Couch time is also when the hubs and I get to sit down and cuddle up with munchkin and watch a cartoon.  It is the one time that we all sit in peace and quiet without disagreements and just chill and cuddle under one big blanket.

How important is couch time you ask?  So important that I as I sit and write this post, I am set up on the couch fully wrapped in my blanket and listening to holiday music.  Couch time is my very very happy time.

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! This is one holiday meal that most certainly will impress everyone and tire no one! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!

Last Friday night my only plans were to have much needed couch time and I planned on using it wisely as the kind hubby volunteered to put munchkin to bed and let mommy blog and Netflix.  But being the overly popular power couple that we are, no can do, the dinner invitations started pouring out. We received a phone call from our friends inviting us to go to dinner.  I was feeling entirely too introverted to go out and deal with waiters, people and the cold.  So I invited our friends over hoping that my fridge and or freezer held something hopeful for dinner for me.

And it did…it so did.

The hubs forgot to inform me that my friend Bill from Crestwood Family Farms had dropped off my monthly box of goodies.  And inside I found my answer to a healthy, quick and most importantly insanely delicious meal.  I pulled out 2 pork tenderloins.
This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! This is one holiday meal that most certainly will impress everyone and tire no one! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!  It was a blessing in disguise!  You see I have this obsession with collecting recipes from magazines I love and use on a regular basis.  And the collection hangs on my fridge pinned together with one of those oversized chip bag clips.  Cooks Country Magazine happened to be one of my favorite publications because it was a research magazine like it’s sister publication Cooks Illustrated.  These magazines’ recipes were based on science and plenty of trial and tribulations. So I knew…these recipes just plain worked.

So when I saw this recipe of One Pan Pork Tenderloin with Vegetables, I just KNEW I had to put my own unique twist on it.

The Technique

In reality, this roasted pork tenderloin is beyond simple.  It uses the very classic technique of roasting.  However, because the pork tenderloins are so lean it is very hard to achieve that crispy skin which is so indicative of roasting.  Because it has no skin a glaze is used to create the same caramelization that would happen if there was skin.  The original recipe called for simple hoisin sauce but I had something a bit more bold in store for this baby.

My glaze combined olive oil, garlic, white wine, coarsely ground mustard, honey and rosemary. When this baby was slathered all over my tenderloins and created the most gorgeous crust but also it created a delicate sauce that seeped into the potatoes and green beans.

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! This is one holiday meal that most certainly will impress everyone and tire no one! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!

Which brings me to the very important topic of vegetables.  Potatoes and green beans to be precise.  These potatoes are so incredible.  They are crispy and tender and retain that delicate hint of mustard.  It is just too good to have one, or two, or 15.  I had 15.  I had them all.  All.

In order to attain beautiful crisp factor on both the green beans and the potatoes there are a few simple tips that need to happen.

  1. Anything that the potatoes touch needs to have oil on it so that the potatoes can actually crisp up.  So the bottom of the pan was sprayed down with a pan spray.  You can also use olive oil but I just used pan spray.  I put the potatoes face down on the pan and then I sprayed the tops with some pan spray as well so the tops get gorgeous color.
  2. The green beans are treated the same way as the potatoes.  However, because we are laying the tenderloins on the green beans they will need a bit more time to crisp up.  The good news is, that by laying the tenderloins on the green beans, they steam, which makes them perfectly tender and flavorful.  Once we remove the tenderloin from the oven, (it will cook faster than our veggies) we crank up the heat of the oven and let the beans and potatoes roast a bit more and get some more color.

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! This is one holiday meal that most certainly will impress everyone and tire no one! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!

Our friends, Stan and Lilly arrived about 30 minutes into my cooking process, dressed in sweats as I had requested of them.  I filled their glasses, gave them a cheese plate to munch on and in the meanwhile they kept telling me how incredible the house smelled.  While I sliced the roasted pork tenderloins, (which were perfectly cooked may I add) I asked Lilly to stir my butter glaze for my Spicy Honey Garlic Salmon in Foil.

This spicy honey garlic salmon is the perfect weeknight meal! Full on flavor but light on clean-up, this tasty salmon will be out on your dinner table in under 20 minutes with zero dishes to wash!

35 minutes and two entrees and two fabulous side dishes later we were all seated at the table, happily toasting our Friday.  Stan dug into the roasted pork tenderloins first and let out a loud “MMMMMM this is some darn good food.  It’s as if you were a professional or something Mila.” Smart ass.

Lilly commented that this was the perfect dish for her potluck Christmas party for work.  All the flavor none of the work.  Done. Deal.

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! This is one holiday meal that most certainly will impress everyone and tire no one! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!

Hubs put the munchkin to bed and we all retired to the couch.  It was couch time after all.

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One Pan Roasted Pork Tenderloin with Veggies (30 Minute Meal)

One Pan Roasted Pork Tenderloin with Veggies (30 Minute Meal)


  • Author: Mila Furman
  • Total Time: 35 minutes
  • Yield: 8 people 1x

Description

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! This is one holiday meal that most certainly will impress everyone and tire no one! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!


Ingredients

Scale
  • 2 pounds pork tenderloins (11.5 pound)
  • 1/4 cup honey
  • 3 garlic cloves (minced on the microplane)
  • 3 tbsp coarsely ground mustard (deli mustard is fine)
  • 34 sprigs of rosemary (removed from stem and finely chopped)
  • 3 tbsp white wine
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds Yukon Gold potatoes unpeeled (quartered)
  • 1 pound green beans (trimmed)
  • Salt and pepper
  • pan spray

Instructions

  1. Peheat oven to 450 degrees.
  2. Combine olive oil, honey, garlic, mustard, wine and rosemary in a bowl. Taste and season as necessary with salt and pepper.
  3. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with glaze
  4. Spray down sheet pan with pan spray or brush down with olive oil.
  5. Arrange green beans crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes.
  6. Place potatoes face down on the pan.
  7. Spray the potatoes and green beans with pan spray and season with salt and pepper.
  8. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Brush the tenderloins with either a knife or a pastry brush with the glaze.
  9. Roast until pork registers 140 degrees about 20 to 25 minutes.
  10. Move the tenderloins to a carving board and tent with aluminum foil and let rest while vegetables finish cooking.
  11. Increase the heat of the oven to 475-degrees and return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer.
  12. Remove from oven,
  13. Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Notes

1. Check your grocer for the already cleaned green beans in the area where the pre packaged salads and refrigerated dressings are.
Recipe Inspired by One Pan Pork Tenderloin with Green Beans

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Cuisine: American

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes! - 1

This incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors! The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal! This is one holiday meal that most certainly will impress everyone and tire no one! Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!

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80 Comments

  1. I just want to say that this was AMAZING and so easy! The only difference for me was that the veggies were finished when the pork temped out but obviously that isn’t a problem. That’s for the winner!

    1. Vanessa! I’m so glad to hear it!!! It’s become a staple in our house as well for quick dinners! Try my other roasted pork loin you will LOVE IT!

    2. Amazing! I wrapped it w bacon and there was enough juice in the pan to make gravy. I cooked it for an hour at 350 then left it in oven for about an hour. It was perfect

  2. Decided to make this holiday meal for my boyfriend. He loved it! What a great, easy recipe. Thank you!

  3. Hi MIla- planning on making the one pan roasted pork tenderloin with veggies for Christmas Eve. What side dishes would you suggest serving ? Thanks- looks delish!

    1. Omg my creamy mashed potatoes would be perfect!!! Or polenta!!!! Or roasted root veggies!!! All of those would work and they are all on my blog 🙂

  4. Mrs. Furman, I am going to make this recipe for Christmas with your Brussel sprouts to accompany it, as well a cheese grits and a Caesar salad.
    Question: is there any reason not to marinate it overnight? We have some time to plan.
    I just stumbled on your website and really enjoy it. Keep up the great work!
    Merry Christmas!

    1. Hi Mike!!! There is absolutely NO REASON not to marinate 🙂 Feel free to do so!!!! Thank you so much for stumbling over!!! Have a wonderful Christmas and a very happy new year!

  5. A. hit with my husband who doesn’t really like pork tenderloin. Substituted carrots for beans. This recipe will go into regular rotation. Thanks!

  6. Hi Mila,
    I am making this now and my kitchen smells ah-may-zing! My black lab is laying right next to the oven hoping something will fall out, lol. I’ve been on a cooking binge and can’t wait to eat this. Question: I am the only one who gets to enjoy this tonight – do you have any tips for reheating from frozen without killing the tenderloin (I’ll have a TON of leftovers) – OR – any other recipe ideas to roll the leftovers into?
    Much Appreciated – happy to have found you and this recipe!

    1. Hi Kathy!!!! Tenderloin doesn’t freeze well because of the lack of fat. You can also use it in sandwiches like a sort of Canadian bacon or use it in pasta or in a gorgeous frittata 🙂

  7. The One Pan Roasted Pork tenderloin is awesome and will make it into my regular rotation. I added the zest and juice of 1/2 Meyer lemon only because I had it. Delicious!!

        1. I would say about 35-40 minutes! Just use a meat thermometer and take it out at 135 degrees! You would be taking all the guess work out if it!

    1. Yes I am going on 40 minutes and my pork is still raw in the middle… very misleading and aggravating… was trying to get a quick meal on the table for the family and now an hour later and still nothing to serve!

      1. Hi there! Do you have a convection oven? Or is your oven calibrated properly? Sadly I cannot help without knowing more information. Sometimes ovens just aren’t calibrated correctly and can take a little longer.

  8. Hi! I want to make this tonight, so I may not get an answer back in time and will need to improvise – but the recipe says “2 pounds pork tenderloins 1-1.5 pound” – which is it – 2 pounds or 1-1.5 pounds of tenderloin? Or is it 2 pork tenderloins equaling around 1.5 pounds? Also, I definitely just have a regular oven not convection – I noticed someone say it took alot longer – what would you guesstimate the cooktime to be in conventional? 45 minute? Thanks – this sounds delicious and I can’t wait to try it!

    1. Hi !!! So it is 2 pork tenderloins of 1-1.5 pounds each. I think 45 minutes seems too high. Just crank up the heat by about 10-15 degrees and let it hit it go for same amount of time!

  9. I made this a few weeks ago when my cousin and her husband were here from England. It was awesome! Making it again tonight for just the two of us …. But, don’t have green beans so I’m using carrots. I love carrots so hoping it is just as good!

  10. We loved this recipe! It all turned out great, exactly as recipe stated. So quick, easy, and delicious! Thank you! We will make this again soon!

  11. I made this tonight and it was so good. I made a few minor revisions. I used cooking sherry instead of white wine, red potatoes instead of yellow and since I couldn’t find any fresh rosemary, used 1/2 dried rosemary. I had to cook the pork for 45 minutes in my gas oven to reach the internal temperature. Will be making this again but maybe with either carrots or asparagus instead of green beans

  12. I made this last night and my husband loved it!!!! Super simple and very flavorful. I love sheet pan cooking!

    1. This was a big hit when I made it. I’d like to try it with beef tenderloin rather than pork. What adjustments should I make? Thanks!

      1. Well I would sear the beef first for sure!!!! And make sure to definitely use a probe thermometer to get the perfect temp you desire. Also I would take out the honey and add in some horseradish 🙂

  13. Hi! Do you think asparagus would cook up in the same time as the green beans or need more/less time? Thanks!

    1. You can use any herb you like! Even Mint 🙂 use fresh herbs if you can as those make the biggest difference!

  14. It was absolutely wonderful! I used snow peas as I did not have green beans and I do not recommend the switch. They charred and I had to throw them out. Will try again w beans or only add them the last 10 min. It is as beautiful a pan dish as I have ever made!

  15. Hi, what if I were to only make the pork tenderloin? I’m planning on making other sides, about how long should I cook?

  16. So my meat thermometer read it at 140 after 25 minutes but it was still not cooked all the way

    1. Was it pink? Did you let it rest for a few minutes? This will have allowed it to carryover cook and get to the temperature we want it to be at. Let me know if I can help any further!

  17. Came across your rec ipe…looks delicious…Making this evening.

    What is the green bean mixture referred to in the recipe?

    I’m easily confused, so forgive me!

  18. This recipe was SO yummy! One thing for me is that there was a lot (and I mean A LOT) of glaze, so next time maybe I will half the recipe. But even my picky eater ate this! Thanks for the great quick and easy recipe!!

    1. Also you can save it as glaze for chicken and or even vegetables!
      Or you can use it as a dressing if you thin it out with olive oil.

  19. My tenderloins may have been larger but they took a lot longer than 35 minutes to reignite 160. More like 40 minutes. Otherwise recipe was fantastic!

    1. Excellent!!! The only difference I could think of is the oven may not be as powerful as mine. Or perhaps it’s a little off! All ovens run differently 🙂 But I am so glad that you enjoyed it!

  20. Hi I was looking to cook this tonight. Looks delicious. We do have a convection setting on our oven, but I don’t usually use it. Would I set it for 450 degrees, then the oven will adjust to 425 degrees? The instructions for our oven say to use a roasting rack over a broiler pan when convection roasting. Is it okay to use a sheet pan?
    Or should I just cook it on conventional roast at 465 degrees?
    Thanks

  21. Question – the glaze is very liquidy….not thick like I envision a glaze to be. Are the measurements in the recipe correct?

  22. How long should I cook if all I have is a 8lb pork tenderloin? I’ll be cutting it in half to make 2. I have a conventional oven electric.

  23. Hate tot break it to you, but a meal that can cook for as long as 35 minutes is NOT actually a 30-minute meal. Let’s not forget the time it take to prep either. So tired of food bloggers and their entirely unrealistic understanding of time.

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