Name: One-Pan Pork Tenderloin with Green Beans and Potatoes
Total time: 1 h 15 min
Ingredients: 4 tablespoons unsalted butter , softened; 2 tablespoons minced fresh chives; 1 garlic clove , minced to paste; 3/4 teaspoons table salt , divided; ¾ teaspoons black pepper , divided; 2 pounds pork tenderloins (2 loins), trimmed; 1/4 cup hoisin sauce; 1 pound green beans , trimmed; 3 tablespoons extra-virgin olive oil; 1 1/2 pounds fingerling potatoes , unpeeled, halved lengthwise

Why This Recipe Works

Since roasting pork tenderloin on a baking sheet gives it little opportunity to brown, we brush the meat with dark, intense hoisin sauce to add color and flavor. The spice notes of garlic, anise, and chiles meld with the pork as it cooks, and the sauce gives the vegetables a subtle, almost unidentifiable sweetness. We pair the lean tenderloin with equally quick-cooking fingerling potatoes and green beans. To give the green beans a chance to steam, we lay the pork over them (which also insulates the pork and slows down the cooking) along the cooler center of the baking sheet. Roasting the potatoes cut-side down on the ends of the sheet develops perfectly browned edges. An easy garlic-chive butter melts over the resting pork and adds richness to the vegetables.

Before You Begin

Buy tenderloins that are of equal size and weight so they cook at the same rate. A rasp-style grater makes quick work of turning the garlic into a paste.

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine butter, chives, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

Toss green beans, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140 degrees, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 tablespoon reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 tablespoons herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.