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.
© 2018 America's Test Kitchen. All rights reserved.