One Pan Pork Tenderloin and Vegetables.’

One Pan Pork Tenderloin and vegetables is a complete meal that comes together in about 30 minutes and requires minimal cleanup. An easy spicy rub and sticky sauce that’s bursting with tons of flavor.

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The tenderloin cooks alongside the baby potatoes making it an easy dinner for weeknight meals or fancy Sunday suppers like my Herb Crusted Pork Loin. You only need one pan and a few ingredients to make this delicious dinner and a great option for those new to cooking like my Slow Cooker Pork Tenderloin.

Why this recipe works

This juicy  recipe requires only a few ingredients and is often more affordable than other cuts of meat. Making this dish a great option for those who are on a budget, and served with my Garlic Ciabatta Bread. Cooking the pork and potatoes together allows the flavors of the meat to infuse into the potatoes, creating a delicious and well-rounded dish like my Herb Roasted Chicken and Potatoes.

Ingredients needed

• Pork Tenderloin: comes in a package of two usually, I make one and freeze the other.
• Paprika: smoked or regular works fine.
• Potatoes: I use a combo of red and white baby potatoes. You can use larger red potatoes just cut them down to 1.5-inch cubes.
• Green beans: Fresh green beans are trimmed and cut in half.
• Soy sauce: low sodium

How to make this recipe

• Step 1: Pat the pork tenderloin dry with a paper towel
• Step 2: Mix the spice rub in a small bowl and add the dry rub mixture on both sides of the tenderloin.

• Step 3: Heat an oven-safe skillet on medium-high heat, add the olive oil
• Step 4: Place pork into a hot skillet and sear the tenderloin briefly on all sides.

• Step 5: Add the potatoes and bake.
• Step 6: In a small bowl mix the sauce ingredients together. Remove from the oven and add the green beans and pour the sauce over the top continue baking until the internal temperature of the pork reaches 145 degrees.

Recipe tips

• This serves 3-4 people if you are feeding a larger crown double the recipe and place the tenderloin and vegetables on a large sheet pan lined with aluminum foil for easy cleanup.
• I like to use a cast iron pan for this dish, it gets nice and hot and provides a great sear.
• Use a Meat Thermometer to ensure that the pork is cooked to the proper temperature of 145 degrees, insert the thermometer into the thickest part of the pork.
• Always make sure the pork rests for 5-10 minutes before slicing.