This sheet pan pork tenderloin brings the whole dinner together: honey-Dijon pork, roasted golden potatoes, and green beans, with creamy honey mustard sauce for dipping. A little Parmesan in the sauce adds a savory finish that goes with every bite on the plate.
The pork and potatoes get a head start in the oven, then the green beans join them partway through. While everything roasts, I stir together the sauce. It’s a cozy dinner for a busy evening when you want the main dish and sides taken care of in one pan.
Featured Ingredients
- Pork Tenderloin: Use 1½ pounds of pork tenderloin for this recipe. Pork loin is a different cut, so don’t swap it in and follow the same cooking times.
- Small Golden Potatoes: Quarter them before tossing with olive oil and Italian seasoning. They’ll roast alongside the pork from the start.
- Fresh Green Beans: Rinse and trim the beans before cooking. Adding them later gives the potatoes more time in the oven.
- Honey And Dijon Mustard: These flavor both the pork and the dipping sauce. The pork also gets soy sauce, Italian seasoning, olive oil, and a little brown sugar on top.
- Creamy Honey Mustard Sauce: Mayonnaise and 2% Greek yogurt make the creamy base. Dijon, honey, a little white wine vinegar, and finely grated Parmesan round it out.
Check your Italian seasoning blend before you start. If it doesn’t contain garlic and red pepper flakes, you can add ¼ teaspoon of each for extra flavor.
How To Keep The Pork From Overcooking
Use a meat thermometer rather than waiting for everything on the pan to finish at exactly the same time. Start checking the pork when you take the pan out to add the green beans, and remove it once the thickest part reaches 145°F.
If the potatoes need more time, move the pork to a clean cutting board and let the vegetables keep roasting. Rest the pork for 10 minutes before slicing. That gives you time to finish the vegetables without leaving the meat in the oven longer than it needs.
USDA recommends cooking whole cuts of pork to 145°F and resting them for at least three minutes. This recipe includes a full ten-minute rest.
Serve It With The Creamy Sauce
Slice the pork and serve it with the potatoes, green beans, and creamy honey mustard sauce. The sauce has honey and Dijon to echo the pork’s seasoning, plus Parmesan for a savory, cheesy finish. Spoon some over your plate or serve it on the side for dipping.
The vegetables are already part of dinner, so you don’t need to make separate sides. For another night when you’d like everything on one pan, try my Sheet Pan Chicken And Veggies.
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Vegetables
Creamy Honey Mustard Sauce
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Preheat the oven to 425°F. Line half of a large rimmed baking sheet with aluminum foil.
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Place the pork in a baking dish and season it with 1 tablespoon Italian seasoning. In a small bowl, whisk together ½ tablespoon Dijon mustard, 2 teaspoons soy sauce, 2 tablespoons honey, and 2 tablespoons olive oil. Pour over the pork and set aside while you prepare the potatoes.
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Place the quartered potatoes on the unlined half of the baking sheet. Toss with 2 tablespoons of the vegetables’ olive oil and 2 teaspoons Italian seasoning.
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Transfer the pork to the foil-lined half of the pan. Scrape all of the marinade from the baking dish onto the pork. Sprinkle with 1 tablespoon light brown sugar and gently spread it over the meat.
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Roast for about 20 minutes, then remove the pan and check the temperature in the thickest part of the pork. If it has reached 145°F, transfer it to a clean cutting board to rest. Move the potatoes over to make room for the green beans. Add the beans beside the potatoes and toss with the remaining 2 tablespoons olive oil and ½ teaspoon sea salt.
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Return the pan to the oven. Continue roasting the vegetables for approximately 15 to 20 minutes, or until the potatoes are fork-tender and the green beans are cooked to your liking. If the pork is still on the pan, check it during this time and remove it as soon as it reaches 145°F, even if the vegetables need longer. Cooking times are estimates; use the thermometer to determine when the pork is done.
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While dinner roasts, stir together all of the creamy honey mustard sauce ingredients in a clean bowl. Keep the dipping sauce and its utensils separate from the raw pork and marinade.
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Let the pork rest for 10 minutes after removing it from the oven, then slice. Serve with the roasted potatoes, green beans, and creamy honey mustard sauce.
- Italian Seasoning: If your blend doesn’t contain garlic and red pepper flakes, you can add ¼ teaspoon of each for extra flavor.
- Timing: The pork may finish before the vegetables. Remove it at 145°F and let the vegetables continue roasting as needed. The ten-minute rest can overlap with the vegetables’ remaining oven time.
- Pork Temperature: Cook the pork to 145°F before removing it from the heat. Keep the full ten-minute rest before slicing.
Calories: 641 kcal, Carbohydrates: 46 g, Protein: 42 g, Fat: 33 g, Fiber: 7 g, Sugar: 21 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
