This roasted pork tenderloin with potatoes and green beans is quick, juicy, and packed with bold flavor. The sweet, savory, and tangy honey garlic glaze creates a savory caramelized crust that will make you go back for seconds!
5 Reasons To Love This Honey Garlic Roasted Pork Tenderloin Recipe
- Easy To Make: Everything is cooked together in just one skillet!
- Ultra-Tender Pork: Always juicy and perfectly cooked.
- Exploding With Flavor: The zesty, sweet, and savory glaze perfectly coats each bite.
- Whole Meal: This dish has it all–meat, potatoes, and veggies!
- Kid-Approved: The little hint of sweetness wins over picky eaters.
Ellen’s Notes
This is one of those easy pork recipes I turn to when I want something fast and guaranteed to please everyone at the table. The sauce caramelizes just enough to coat the pork and create an amazing crust. It’s not just the flavor that I love (though the garlic-honey-mustard sauce combo is amazing)—it’s how quick it comes together with ingredients I almost always have on hand. Plus, like my honey garlic shrimp with broccoli or hamburger steak and gravy, I love any dinner that cooks the side dish and main all together in just one skillet!
Key Ingredient Notes
Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Pork Tenderloin: Depending on how many people you are feeding, you can use one large pork tenderloin or two smaller pork tenderloins (about 1.5 pounds each). I prefer to use two smaller pork tenderloins as they cook through faster and stay juicier!
- Red Potatoes: No need to peel! We love the pop of color and extra nutrients you get by leaving the skin on these waxy potatoes. You could also switch out the red potatoes for sweet potatoes for a different flavor combination.
- Olive Oil: Avocado oil also works well.
- Honey: You can swap this with maple syrup or 2 to 3 tablespoons of brown sugar for a slightly different flavor that still adds a touch of sweetness to the sauce.
- Green Beans: Trim the ends and cut them in half so they easily fit in the skillet with everything else.
- Dijon Mustard: Don’t swap this with regular yellow mustard, you want the zesty flavor.
- Garlic: We highly recommend mincing fresh garlic. Pre-minced (or garlic in oil) will make the sauce much less flavorful.
How to Make Roasted Pork Tenderloin with Potatoes and Green Beans
This might just become your new favorite one pan dinner recipe! For even more flavor, you can let the pork tenderloin marinate in the honey garlic sauce for at least 30 minutes (or up to overnight) to allow the flavors to fully penetrate the meat. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
Cook’s Tips & Variations
- Don’t Overcook: The pork is fully cooked once it reaches 145°F on a meat thermometer inserted into the center of the tenderloin. Avoid cooking it any longer or it will dry out!
- Don’t Skip the Sear: While we often skip it, searing the tenderloin is an important step in this recipe! We tested it both ways and searing the pork really helps to lock in the juices—keeping the pork tender.
- Add Fresh Herbs: Incorporate diced herbs like rosemary or thyme into the sauce for an added layer of flavor. I will often add 1 tablespoon freshly diced rosemary!
Prepare in Advance
You can prep the honey garlic sauce up to 3 days in advance and store it in the fridge in a sealed container. If you want to marinate the pork ahead of time, just place it in a zip-top bag with half the sauce and refrigerate it for up to 24 hours. When you’re ready to cook, simply sear and bake as directed.
Roasted Pork Tenderloin with Potatoes and Green Beans
Ingredients
- 2-3 lb pork tenderloin, or two 1 lb pork tenderloins
- 1 lb red potatoes, quartered into bite size pieces
- 2 tablespoons + 1 teaspoon olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon sea salt, divided
- ¾ teaspoon cracked black pepper, divided
- 1 lb fresh green beans, ends trimmed and cut in half
- ½ cup honey
- ½ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly minced garlic, or more if you love garlic!
Instructions
- Preheat the oven to 400°F. Season all sides of the tenderloin with garlic powder, onion powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Over medium-high heat, add 1 tablespoon oil and the potatoes to a large oven-safe skillet. Season the potatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper, cover the skillet and cook, stirring occasionally, for 10 minutes.
- While the potatoes are cooking, mix the honey, Dijon mustard, balsamic vinegar and garlic together in a small bowl. Set aside. Toss the green beans with 1 teaspoon olive oil and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Push the potatoes to the sides of the skillet and add the remaining tablespoon of oil. Let the oil get hot, about 60 seconds, then sear the tenderloin on each side for about 3 to 4 minutes. Add in the green beans, then pour the sauce over the tenderloins and vegetables.
- Roast in the preheated for 20 minutes (uncovered), until an instant-read meat thermometer inserted into the center of the tenderloin reaches 145°F.
- Remove from the oven and let the pork rest for 5 minutes before serving. Serve with any leftover sauce from the skillet drizzled over the top of the pork.
Notes
- Store: Leftovers keep beautifully! Store any cooked pork and sauce in an airtight container in the fridge for up to 4 days.
- Reheat: In a skillet over medium-low heat or microwave in 30-second bursts, spooning extra sauce over top to keep it moist.
- Freeze: Let the cooked pork cool completely, then slice and freeze in a freezer-safe container or bag with the sauce for up to 2 months. Thaw overnight in the fridge before reheating for best results.
This had really great flavor, I used a chopped up Idaho potato as that’s what I had, but next time I’d like to try the red or gold potatoes.