Recipe: Easy Pork Tenderloin Sheet Pan Dinner

TGIF {Thank God It’s Food} TIME! 

It’s that time my friends, when we talk food. I know I’m a food blogger and I talk Food all day err day but today is different. I’m talking about cooking on a Friday (my kitchen free day) but this recipe was just too good not to make. Juicy, crispy, warm, satisfying, healthy and down right delicious. WAIT - almost forgot to mention it’s a ONE SHEET PAN MEAL - quick and simple to make using minimal ingredients. 

Whatcha still doing reading, get on your grocery delivery app or hop in the car and get the ingredients to make this EASY PORK TENDERLOIN SHEET PAN DINNER tonight BUT only after you show some love for this sheet pan goodness with a DOUBLE TAP and like the heck out of this recipe ❤️ 

~ loving you all, Buon Appetito  



Prep Time: 15 minutes 

Cook Time: 25 minutes 

Total Time: 40 minutes 

Author: Mary Mammoliti | Kitchen Confession 


2 - 1 pound pork tenderloins, trimmed

1 pound green beans, stems trimmed

1 1/2 pounds baby potatoes cut in half lengthwise

3 tablespoons olive oil

kosher salt and freshly ground pepper

4 tablespoons unsalted butter softened

2 tablespoons finely chopped fresh chives

1 garlic clove minced

non stick cooking spray


1/4 c molasses 

2 Tbsp + 1/2 tsp soy sauce 

2 Tbsp creamy peanut butter 

2 Tbsp rice vinegar or white wine vinegar 

1/2 tsp garlic powder 

1/2 tsp Sriracha 

1 1/2 tsp cornstarch + 1 1/2 tsp cold water


  1. Lower oven rack to middle lower position and preheat oven to 450 degrees F. Spray rimmed baking sheet with nonstick cooking spray or rub high temp oil using a paper towel to coat the baking sheet. 

  2. In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in center of baking sheet. 

  3. In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. 

  4. Lay tenderloins, not touching, over green beans 

  5. In a small saucepan, combine molasses, soy sauce, creamy peanut butter, rice vinegar or white wine vinegar, garlic powder, and Sriracha except cornstarch. Heat over medium heat until the molasses and peanut butter have dissolved. 

  6. In a small bowl, mix the cornstarch with 1 1/2 tsp cold water. Stir until the cornstarch has dissolved. 

  7. Increase the heat under the saucepan to medium-high and whisk in the cornstarch slurry. Simmer until the mixture begins to thicken, 1-2 min. Remove the sauce from the burner to cool. (The sauce will continue to thicken as it cools.

  8. Brush the sauce over each tenderloin, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer. 

  9. While tenderloin is roasting, combine butter, chives, garlic, 1/4 salt and 1/4 pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin  rest before slicing.

  10. Top potatoes and green beans with remaining two tablespoon of garlic herb butter and serve.

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