Pork Tenderloin Recipe

This tenderloin direction may be a flavor packed straightforward sheet pan dinner. Tender inexperienced beans, crisp roast potatoes and delicious glazed tenderloin all stewed merely on one sheet pan. 

This tenderloin direction may be a flavor packed straightforward sheet pan dinner. Tender inexperienced beans, crisp roast potatoes and delicious glazed tenderloin all stewed merely on one sheet pan. 

This tenderloin direction caught my eye in a very Cook’s Country magazine as a result of it absolutely was therefore pretty on the sheet pan, however once I browse the direction I knew it {absolutely was} visiting be absolutely delicious.

Ingredients

• 2 1 pound pork tenderloins, trimmed
• 1/4 cup hoisin sauce
• 1 pound green beans, stems trimmed
• 1 1/2 pounds baby potatoes cut in half lengthwise
• 3 tablespoons olive oil
• kosher salt and freshly ground pepper
• 4 tablespoons butter softened
• 2 tablespoons freshly minced chives
• 1 garlic clove minced into paste
• non stick cooking spray

Instructions

1. Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray. 
2. In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in center of baking sheet. 
3. In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. 
4. Lay tenderloins, not touching, over green beans and brush with hoisin sauce, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer. 
5. While tenderloin is roasting, combine butter, chives, garlic, 1/4 salt and 1/4 pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin  rest before slicing.
6. Top potatoes and green beans with remaining two tablespoon of garlic herb butter and serve.