Yield: 6 servings
Roasted Pork Tenderloin with Potatoes and Green Beans
This easy Roasted Pork Tenderloin with Potatoes and Green Beans is packed with bold flavor from a sweet and savory honey garlic glaze. Ready in under an hour with the main and side cooked all together in just one-skillet!
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!
Want to save this recipe?
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.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
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.
Nutrition
Serving: 1 serving, Calories: 427kcal, Carbohydrates: 46g, Protein: 35g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 422mg, Potassium: 1158mg, Fiber: 4g, Sugar: 30g, Vitamin A: 533IU, Vitamin C: 16mg, Calcium: 59mg, Iron: 3mg