American

Sheet-Pan Roasted Pork Tenderloin with Apples, Potatoes, and Green Beans

Name: Sheet-Pan Roasted Pork Tenderloin with Apples, Potatoes, and Green Beans
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 tablespoons minced thyme leaves; 2 tablespoons minced rosemary leaves; 1 teaspoon Kosher salt; 1 teaspoon freshly ground black pepper; 1 1- pound pork tenderloin ( trimmed); 2 tablespoons extra-virgin olive oil; canola cooking spray; 2 tablespoons extra-virgin olive oil; 2 pounds Yukon Gold potatoes (cut into 1-inch wedges); 1 large Braeburn apple (sliced into 1-inch slices); 8 ounces green beans; 1 tablespoon extra-virgin olive oil; 3 tablespoons chicken stock; 3 tablespoons unsalted butter; 1 1/2 tablespoons apple cider vinegar

Sheet-Pan Roasted Pork Tenderloin with Apples, Potatoes, and Green Beans turns out perfectly because of the timing of the pork and vegetables in the oven. It's a festive "Sunday dinner" kind of recipe.

By Chef Laura Bonicelli

rosemarythyme

Prep Time

50 min

Cook Time

15 min

Total Time

1 hr 5 min

Servings

4 servings

Ingredients

2 tablespoonsminced thyme leaves
2 tablespoonsminced rosemary leaves
1 teaspoonKosher salt
1 teaspoonfreshly ground black pepper
1 1- poundpork tenderloin ( trimmed)
2 tablespoonsextra-virgin olive oil
canola cooking spray
2 tablespoonsextra-virgin olive oil
2 poundsYukon Gold potatoes (cut into 1-inch wedges)
1 large Braeburn apple (sliced into 1-inch slices)
8 ouncesgreen beans
1 tablespoonextra-virgin olive oil
3 tablespoonschicken stock
3 tablespoonsunsalted butter
1 1/2 tablespoonsapple cider vinegar

Instructions

1
Preheat the oven to 500º F. Place a rimmed baking sheet in the oven (do not remove the pan while the oven preheats).
2
Mix the herbs and the salt and pepper together. Divide this mixture in half.
3
Rub the pork with the olive oil. Sprinkle the pork with one-half of the herb mixture. Remove the pan from the oven and spray lightly with cooking spray; add the pork to the pan and return the pan to the oven. Immediately reduce the oven temperature to 450º F. Bake the pork for 5 minutes.
4
Combine the 2 tablespoons of olive oil, the remaining half of the herb mixture, the potatoes, and the apple in a bowl; toss to coat.
5
Remove the pan with the pork from oven; add the potato mixture to the pan. Set the bowl aside; you will use the same bowl later.
6
Return the baking pan to the oven and bake at 450º F until a thermometer inserted in the pork registers 135º F, 20 to 25 minutes. Remove the pork from the pan; place it on a rimmed plate to collect juices.
7
Toss the green beans with an additional tablespoon of oil in the same bowl used for the potato mixture. Add the green beans to the pan with the potato mixture. Bake at 450º F until the potatoes are tender, about 12-15 minutes.
8
Remove the vegetables to a platter. Add the juices from the tenderloin, the stock, butter, and cider vinegar to the pan. Return the pan to the oven, just long enough for the butter to start melting and the mixture to begin to bubble, 5 minutes. While the pan is in the oven, slice the pork and add it to the platter. Remove the pan from the oven and stir to pick up all of the browned bits and herbs.
9
Pour the sauce over the pork and serve.

Nutrition (per serving)

723

Calories

53g

Protein

50g

Carbs

35g

Fat

Fiber

735mg

Sodium