USDA suggests roasting pork tenderloin to 145° for medium. I like it a little more well done, so I let it go for 5 more minutes.


Sheet Pan Pork Tenderloin (adapted from here)

serves 4-6


2 pork tenderloins

1/4 cup A-1 or barbecue sauce

1 pound green beans

1.5 pounds baby potatoes, cut in half 

1 tablespoon olive oil

salt and pepper

4 tablespoons butter, melted

2 tablespoons fresh chives, parsley, rosemary, minced

2 garlic cloves, grated


Preheat oven to 450°.


Place potatoes on a sheet pan and drizzle with olive oil.  Top with a sprinkle of salt and pepper.  Arrange potatoes cut side down, making empty space for the pork. 


Add tenderloins to sheet pan, sprinkle with salt and pepper, and brush with A-1/barbecue sauce.  Roast pork for 20 to 25 minutes, or until thickest part of tenderloins reach 140 degrees on a meat thermometer. 


While tenderloin is roasting, combine butter, chives, parsley, rosemary and garlic and set aside. 


When tenderloin reaches 140,  push everything to the side and add green beans to the sheet pan. Top potatoes, green beans, and pork with the butter mixture.  Place the sheet pan back in the oven for 5 minutes to let the green beans cook.  Let the pork rest for 5 minutes before slicing.