We never tire of tender, milk pork tenderloins. Creating a satisfying one-pan meal of roasted pork and plenty of vegetables is a simple and delicious weeknight meal. This recipe is adapted from Cook’s Country One-Pan Wonders cookbook. Fuss-free meals for your sheet pan!
4 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives 1 garlic cloves, minced to paste
salt and pepper
1 pound green beans, trimmed
3 tablespoons extra-virgin olive oil
1 ½ pounds fingerling potatoes, unpeeled halved lengthwise
2 (12-16 ounce pork tenderloins
¼ cup hoisin sauce
Adjust oven rack to lower-middle position and heat over to 450 degrees. Combine butter, chives, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside for serving. Toss green beans with 1 tablespoon oil, ¼ teaspoon salt , and ¼ teaspoon pepper in separate bowl. Arrange beans crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes with remaining 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in now empty bowl. Place potatoes, cut side down, on either side of green beans. Pat pork dry with paper towel, season with pepper and brush thoroughly with hoisin sauce. Lay tenderloins lengthwise, without touching, on top of the green beans. Roast until pork registers 145 degrees, 20 -25 minutes. Remove sheet from oven and transfer tenderloins to cutting board. Dot each tenderloin with 1 tablespoon chive butter, tent loosely with aluminum foil, and let rest while vegetables finish cooking. Gently stir vegetables on sheet to combine and continue to roast until tender and golden, 5-10 minutes longer.
Remove sheet from oven, add remaining 2 tablespoons butter to vegetables, and toss to coat. Cut pork into ½ inch-thick slices and serve with vegetables.