Sheet Pan Herb-Crusted Pork Tenderloin with Roasted Green Beans
Juicy pork tenderloin coated in a fragrant herb crust roasts alongside crisp-tender green beans for an effortless one-pan spring dinner. This elegant yet simple meal delivers maximum flavour with minimal cleanup.
Ingredients
- 1 pork tenderloin (about 500g)
- 450g fresh green beans, trimmed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 lemon, cut into wedges
Instructions
Preheat oven to 220°C (425°F) and line a large sheet pan with baking paper.
Pat the pork tenderloin dry with paper towels and place in the centre of the prepared sheet pan.
In a small bowl, combine 2 tablespoons olive oil, minced garlic, rosemary, thyme, Dijon mustard, 1/2 teaspoon salt, and pepper to form a paste.
Spread the herb paste evenly over the entire surface of the pork tenderloin, pressing gently to adhere.
In a medium bowl, toss the green beans with remaining 1 tablespoon olive oil, garlic powder, and remaining 1/2 teaspoon salt.
Arrange the seasoned green beans around the pork tenderloin in a single layer on the sheet pan.
Roast in the preheated oven for 22-25 minutes, or until the pork reaches an internal temperature of 63°C (145°F) when measured with a meat thermometer at the thickest part.
Remove the sheet pan from the oven and tent loosely with foil. Let the pork rest for 5 minutes before slicing.
Slice the pork tenderloin into medallions and serve alongside the roasted green beans with lemon wedges for squeezing.
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