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. 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.
- 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.
- 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.
Pork tenderloin is the smaller of the two and usually comes in a package with two that weigh 1- 1.5 pounds each. It's lean meat and does best when cooked quickly. The loin cut is wider and flatter and usually also boneless with a thick fat cap on one side.
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.
Yes if you would like to swap out the veggies you can try small baby carrots, Brussels sprouts cut in half, or even sweet potatoes, just make sure they are all about 1 inch in size so they cook evenly.
Just sear the pork tenderloin as instructed then transfer the pork to a baking dish or baking sheet.
More pork recipes
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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 bursting with tons of flavor.
- 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
- 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
- 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 in half (or quarters if they are large) 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 15 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 7-8 minutes or until the pork tenderloin reaches 145 degrees with a meat thermometer.
- Let pork rest for 5 minutes before slicing.
If you don't have an oven-safe skillet transfer the pork after searing into a 9x13 baking dish or sheet pan.
If you like your green beans softer add them in with the potatoes.
Amount Per Serving Calories 548Total Fat 29gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 5gCholesterol 21mgSodium 1182mgCarbohydrates 63gFiber 6gSugar 17gProtein 15g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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?