One Pan Pork Tenderloin and Vegetables
One Pan Pork Tenderloin and vegetables is a complete meal that comes together in about 30 minutes and requires minimal cleanup. An easy spicy rub and sticky sauce that's bursting with tons of flavor.
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The tenderloin cooks alongside the baby potatoes making it an easy dinner for weeknight meals or fancy Sunday suppers like my Herb Crusted Pork Loin. You only need one pan and a few ingredients to make this delicious dinner and a great option for those new to cooking like my Slow Cooker Pork Tenderloin.
Why this recipe works
This juicy pork tenderloin recipe requires only a few ingredients and is often more affordable than other cuts of meat. Making this dish a great option for those who are on a budget, and served with my Garlic Ciabatta Bread. Cooking the pork and potatoes together allows the flavors of the meat to infuse into the potatoes, creating a delicious and well-rounded dish like my Herb Roasted Chicken and Potatoes.
Ingredients needed
- Pork Tenderloin: comes in a package of two usually, I make one and freeze the other.
- Paprika: smoked or regular works fine.
- Potatoes: I use a combo of red and white baby potatoes. You can use larger red potatoes just cut them down to 1.5-inch cubes.
- Green beans: Fresh green beans are trimmed and cut in half.
- Soy sauce: low sodium
How to make this recipe
- Step 1: Pat the pork tenderloin dry with a paper towel
- Step 2: Mix the spice rub in a small bowl and add the dry rub mixture on both sides of the tenderloin.
- Step 3: Heat an oven-safe skillet on medium-high heat, add the olive oil
- Step 4: Place pork into a hot skillet and sear the tenderloin briefly on all sides.
- Step 5: Add the potatoes and bake.
- Step 6: In a small bowl mix the sauce ingredients together. Remove from the oven and add the green beans and pour the sauce over the top continue baking until the internal temperature of the pork reaches 145 degrees.
Recipe tips
- This serves 3-4 people if you are feeding a larger crown double the recipe and place the tenderloin and vegetables on a large sheet pan lined with aluminum foil for easy cleanup.
- I like to use a cast iron pan for this dish, it gets nice and hot and provides a great sear.
- Use a Meat Thermometer to ensure that the pork is cooked to the proper temperature of 145 degrees, insert the thermometer into the thickest part of the pork.
- Always make sure the pork rests for 5-10 minutes before slicing.
Recipe Faq's
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One Pan Pork Tenderloin and Vegetables
Equipment
Ingredients
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic or powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pork tenderloin about 1 1/2 pounds
- 2 tablespoon olive oil divided
- 1 1/2 pounds baby creamer potatoes cut into quarters
- 1 pound fresh green beans trimmed and cut half
For the sauce
- 3 cloves garlic minced
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- 2 teaspoons Dijon mustard
Instructions
- Preheat the oven to 400 degrees.
- In a small bowl add the paprika, Italian seasoning, granulated garlic, salt, and pepper, and mix until combined.
- Pat the pork dry with a paper towel and rub the spice mixture on both sides of the pork tenderloin.
- Heat 1 tablespoon olive oil in an 12-inch oven-safe skillet (I used cast iron) on medium-high heat. Place the tenderloin into the skillet and sear for 1-2 minutes on all sides.
- While the tenderloin is searing cut the potatoes quarters (or halves if they are small) and then place them in a bowl add the reserved tablespoon of olive oil and a sprinkle of salt and pepper and toss them until coated.
- When the tenderloin is done searing add the potatoes on both sides of the pork. Bake for 20 minutes.
- While the pork is baking in a small bowl mix the garlic, honey, soy sauce, and mustard until combined.
- Remove the pork from the oven and add in the green beans, then brush or pour the sauce over the meat and bake another 10-15 minutes or until the pork tenderloin reaches 145 degrees. Check the tenderloin after 10 minutes to see where the temperature is at..
- If the potatoes aren't soft enough when the pork is done, remove the pork tenderloin to a plate to rest (tent with aluminum foil) and put the potatoes back in another 10-15 minutes.
- Let pork rest for 5 minutes before slicing.
Woohoo Carmen one of my favs as well 🙂
This was delicious! Will definitely make again.
This was delicious! I'd be interested in slow cooker directions too!
Yay so happy you both enjoyed it! It's one of my favs!
My husband enjoyed this recipe. I left out green beans and made a broccoli salad instead.
Very tasty!
I would add the sauce later along with the green beans or else they will be mush.
Iwant to make this using your slow cooker method. Should I add the sauce early or when its almost done? And put the beans in early too?