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Honey Mustard Pork Tenderloin and Potatoes Is a One-Pan Wonder

updated Mar 31, 2022
Sheet Pan Pork Tenderloin and Potatoes Recipe

Juicy honey mustard pork tenderloin, tender green beans, and baby potatoes cook together for an easy sheet pan dinner.

Serves4

Prep10 minutes to 15 minutes

Cook20 minutes to 25 minutes

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Credit: Photo: Ghazalle Badiozamani; Prop Stylist: Margaret Ward; Food Stylist: Brett Regot

With months of braises, soups, and stews finally in the rearview, this time of year is all about adding quick-cooking mains and fresh produce to your dinner queue. That’s why we lean on sheet pan meals like this one, which easily brings together honey mustard glazed pork tenderloin, baby yellow potatoes, and snappy green beans.

The first step toward a dinner refresh starts at the grocery store, and the one place that’s always a one-stop-shop success is Walmart. From the bountiful produce baskets and variety of proteins, to the well-stocked pantry staples — all affordably-priced — they have everything on your grocery list (and more!). And on weeks when shopping seems like a stretch, order online for fast and easy pickup and delivery from Walmart.

We’ve got even more ideas for making this the best spring ever. Find them here.

Credit: Photo: Ghazalle Badiozamani; Prop Stylist: Margaret Ward; Food Stylist: Brett Regot

A One-Pan Recipe to Remember

The trick to successful sheet-panning is managing space and time. Here are some tips to guarantee deliciousness:

  • Space: Packing the sheet pan until it’s overloaded can cause the food to steam. Instead, maintain space around the pork, potatoes, and green beans to allow things to crisp and brown.
  • Time: Pork tenderloin and baby potatoes take longer to roast than slender green beans, so use your time wisely. Season the pork and potatoes and give them a 10-minute head start in the oven. Use that time to snap the ends off fresh green beans before scattering them around the pork and potatoes. The final round of roasting is ample time to wash the mixing bowls so the kitchen is clean before you even sit down to eat. Chores, done!

Sheet Pan Pork Tenderloin and Potatoes Recipe

Juicy honey mustard pork tenderloin, tender green beans, and baby potatoes cook together for an easy sheet pan dinner.

Prep time 10 minutes to 15 minutes

Cook time 20 minutes to 25 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 1/2 pounds

    baby potatoes

  • 2 tablespoons

    olive oil, divided, plus more for the baking sheet

  • 1 1/4 teaspoons

    kosher salt, divided

  • 1 tablespoon

    Dijon mustard

  • 1 tablespoon

    honey

  • 1 (1- to1 1/2-pound)

    pork tenderloin

  • 1/4 teaspoon

    freshly ground black pepper

  • 12 ounces

    green beans

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a rimmed baking sheet with olive oil.

  2. If any of the 1 1/2 pounds baby potatoes are larger than 1-inch, cut in half. Place the potatoes, 1 tablespoon of the olive oil, and 1/2 teaspoon of the kosher salt in a large bowl and toss to combine.

  3. Place 1 tablespoon Dijon mustard and 1 tablespoon honey in a small bowl and stir to combine. Season 1 pork tenderloin with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Brush the pork with half of the honey mustard mixture. Place the pork in the center of the baking sheet. Arrange the potatoes cut side down around the pork (reserve the bowl).

  4. Roast for 10 minutes. Meanwhile, trim the stem ends from 12 ounces green beans. Place the green beans, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon kosher salt in the reserved bowl and toss to combine.

  5. Flip the pork, then brush with the remaining honey mustard. Arrange the green beans among the pork and potatoes. Roast until an instant-read thermometer inserted into the center of the pork registers at least 145°F and the vegetables are tender, 10 to 15 minutes more. Transfer the pork tenderloin to a clean cutting board, cover loosely with aluminum foil, and let rest for 10 minutes. Slice crosswise and serve with the potatoes and green beans.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.