One Pan Pork Tenderloin and Vegetables

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.

Course Entrees

Cuisine American

Keyword one pan, pork tenderloin

Prep Time 10

Cook Time 25

Total Time 35

Servings -4

Calories 548kcal

Author Wendie

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.
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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.

Notes

If you don't have an oven-safe skillet transfer the pork after searing into a 9x13 baking dish or sheet pan.

Make sure your potatoes are cut small enough so they are soft when the pork is done.

If you like your green beans softer add them in with the potatoes.

Nutrition