Sheet-Pan Pork Supper

“I created this pork tenderloin sheet-pan dinner to suit our family’s needs. It’s so quick and easy to clean up since you use one pan for everything! Use any variety of small potatoes—fingerlings or other coloured potatoes are a fun and delicious option.” —Debbie Johnson, Centertown, Missouri

Sheet-Pan Pork SupperPhoto: Taste of Home
Servings Prep Time Cook Time
8servings 10minutes 35minutes
Servings Prep Time
8servings 10minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 450°. In a small bowl, combine butter, chives and garlic; set aside. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining olive oil, salt and pepper. Arrange potatoes on other side of pan.
  2. Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans.
  3. Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand.
  4. Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables.
  5. Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.
Recipe Notes

Nutrition Facts
3 ounces cooked pork with 1-1/4 cups vegetables: 354 calories, 14g fat (6g saturated fat), 79mg cholesterol, 1186mg sodium, 30g carbohydrate (9g sugars, 5g fibre), 28g protein.