Sheet Pan Pork Tenderloin

Sheet Pan Pork Tenderloin and Vegetables

Five in 25

Five Ingredients

1 Pork tenderloin (~1 to 1.5 lbs)

2 T hoisin sauce (or barbecue sauce)

1 Lemon

1 lb baby potatoes

1 lb green beans

From the Pantry

1 t Dijon mustard

2 t red wine vinegar

Olive oil

Preheat oven to 450 F.

Cut potatoes in half and add to a large bowl.  Drizzle with olive oil and season with salt and pepper.  Toss to combine.  Add to a sheet pan in a single layer, cut side down.  Add green beans to the same bowl and add oil, salt and pepper as needed to season.  Add the beans to the other side of the sheet tray.

Lay on the pork tenderloin over top and season with salt and pepper.  Brush with the hoisin sauce.  Cut the lemon in half and add the sheet pan.

Bake at 450 F for 20-25 minutes or until the pork reaches 135-140 F internally as it will carry over about 5 degrees.

Squeeze half the roasted lemon into a bowl.  Add the mustard, vinegar and about a T or two to the bowl and mix to create a lemon-dijon vinaigrette. 

Serve slices of the pork over potatoes and beans and drizzle with the vinaigrette. 

Dish Notes

The FDA lists 145 as the minimum cooking temperature for pork.  We pull ours between 135-140 as it tends to carry over (continue cooking) about 5 degrees out of the oven.  By all means cook it to your desired doneness.  The smokey and fruity elements of hoisin pair great with the other flavors here but any sauce you have on hand would work well to glaze the pork.  Similarly, you could substitute other veggies, just make sure they are able to stand up to the high oven temperature or add them later in the cooking process.