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October/November 2015

One-Pan Pork Tenderloin with Green Beans and Potatoes

An unexpected ingredient solved two problems in this easy weeknight dinner.

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.

Ingredients

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Instructions

Serves 4 to 6

Ingredients

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4 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives
1 garlic clove, minced to paste
Salt and pepper
2 (1-pound) pork tenderloins, trimmed
¼ cup hoisin sauce
1 pound green beans, trimmed
3 tablespoons extra-virgin olive oil
1 ½ pounds fingerling potatoes, unpeeled, halved lengthwise

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Instructions

Serves 4 to 6

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. Our favorite hoisin sauce is Kikkoman’s.

1. 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.

2. 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.

3. 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.

4. 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.

Arrangement Counts

One-Pan Pork Tenderloin with Green Beans and Potatoes

One-Pan Pork Tenderloin with Green Beans and Potatoes

Placing the tenderloins directly over the green beans creates steam, which helps the beans cook through without drying out. The drippings from the meat also help flavor the green beans.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.