This one pan meal is just what you want at the end of a long day. It all cooks at the same time on a baking sheet, but it’s all about the arrangement to make sure each component comes out perfectly cooked.
Get the recipe for One-Pan Pork Tenderloin with Green Beans and Potatoes:
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If you were to brown the tenderloin first in a skillet, would that help or hurt anything? I want to try this recipe out but I have a tenderloin that's WAY bigger and was thinking I could brown it in a stainless steel skillet first.
Thank you for the recipe. I tried it today. My tenderloins needed about another 10 minutes though. Other than that, it was perfect. I never thought to add hoisin sauce.
YUM 😋 I'd cut it on a plate so I don't lose all that flavor oozing out YUM
What what sauce?
I listened 3x and still don’t understand what she’s saying.
I MADE THIS YESTERDAY–PAID ATTENTION TO THE INSTRUCTIONS AND WOW IT WAS ABSOLUTELY FABULOUS MY WHOLE FAMILY LOVED IT. THANK YOU ASHLEY!!!!!!
I’ve now made this dish twice. It came out great but I was wondering if anyone else experienced a strange after taste with the leftovers that (I think) is due to the hoisin sauce. Fresh out of the oven, the aroma and taste were both great, but the reheated leftovers a day or 2 later was another story. The aroma was a bit off and the potatoes that had a bit of hoisin sauce on them tasted strange. I love hoisin sauce and Mu shu pork but I’m wondering if the chemistry changes a bit after cooking.
She has THE most gorgeous hair!
I love America's Test Kitchen recipes, however this pork tenderloin had no flavor. I even used the recommended Hoisin Sauce. The vegetables were excellent.
It’s a cold ice storm type of day here in Ohio and I just fixed this recipe. It was absolutely delicious. I followed the directions as close as I could. Loved the Hoisin sauce on the meat. We will be preparing this dish again.
Simply the best pork loin ever. Juicy and savory. Beans and potatoes were perfect!
This recipe has become a monthly staple in the rotation. Thanks ATK and Ashley!
Tried this out a few weeks ago. Fantastic! Grew up on ATK and I have never had a disappointing recipe!
This recipe is fantastic! Thanks ATK!
After 25 mins of baking and then resting, the pork was not cooked through. It seemed like the green beans kept the bottom from cooking. I suggest using a meat thermometer.
"Pan architecture", give me a break! 😂🤣
I made this tonight but used onions under the tenderloin and used squash instead of potatoes — fabulous!
Hi there, I made this dish yesterday, it was so yummy, I added mushrooms and onions, but, didn't do the butter, great recipe
The butter would have been to another level by adding a few crumbles of Bleu cheese in the butter!
Looks delicious and it’s simple to make but elegant enough for a last minute dinner party and this plus a salad and bread and some wine or iced tea, dinner is done!
Made this for supper last night for the family……delicious!
Ashley, I was admiring your knife skills as you were chopping chives and realized you're left handed – me too! I've been disappointed in my results with pork tenderloin. Thanks for great tips. Looking forward to trying this.
It was yummy. Absolutely delicious.
That looks amazing. Thank you, thank you, thank you 💜 💕
5 more minutes on the pork is recommended
“Red” pork is a no no
😀
I am SO doing this. Thank you Ashley. You're amazing
Thanks. Recipe came out amazing. My husband said "Delish!"
This looks amazing–Ashley, you're such an amazing teacher!
I've never prepared, or eaten fingerling potatoes. I don't know why. It's past time to try.
Arranging food on a sheet pan is NOT architecture. I just love ity when people trivialize a profession that requires as many years of education, internship and liciensing as a physician.
Why not sauce first and pepper second? Aren't you brushing pepper down stream/stroke?
So glad to see a lefty in the Test Kitchen!!
An option for thanksgiving…
Thanks, I’m going to try this, but with less salt. 🙂
I love green beans but my family does not. Could you substitute carrots? Or both at same time?
What would be good substitutes for green beans?
That butter melted straight down to the cutting board. You should've brushed it all over. The meat is dry on the outside going toward the ends. You can tell when you went to slice it the butter was now brushed all over. Not fooling anyone.
This looks amazing. I love pork tenderloin. I usually am doing the sides separate but this one pan recipe is even easier.
Looks delicious 😋
Yes, Yes, Yes, Yes, Yes!!!!!! Ms. Ashley girl, your soothing, calm & quiet demeanor are so intoxicating to hear and your patience with food prep and food presentation are so mesmerizing… Like Julia & Bridget, and the rest of the ATK/CC/CI family, I could watch you all day!!! Thank you for this great recipe.
I do have a question, I thought to keep the tenderloin more juicy and tender its best to brine the tenderloin. Was there something done differently with this recipe so you don't have to brine it?
Wow this is another hit, big time winner thanks😊
I still have to make that Carolina lemon pie with the saltine cracker crust. I just saw you do it again on Create. There must be a shortage of saltines, I had a hard time finding some. This sheet pan recipe is great, and can be adapted to other kinds of potatoes, and like you mentioned, asparagus or something similar as well. Even another type of meat. I love the use of the herb butter.
This looks amazing, I'm loving the one pan meal…….Brilliant!!