Sheet Pan Pork Tenderloin with Peaches and Green Beans
Juicy pork tenderloin roasted on a single sheet pan alongside sweet ripe peaches, green beans, and baby red potatoes.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $2.49/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Saturated-Fat
- Low-Sodium
- High-Protein
- Low-Fat
- Low-Sugar
- Low-Cholesterol
- Low-Calorie
Tags
- sheet pan
- roast
- healthy
- sweet
- budget-friendly
Ingredients
- 1 pound pork tenderloin (trimmed)
- 2 peaches (medium, cut into wedges)
- 1 pound green beans (trimmed)
- 1 pound baby red potatoes (halved)
- 1.5 tablespoon olive oil
- 1 teaspoon dried rosemary (crushed)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Toss halved baby red potatoes with 1/2 tablespoon olive oil, half the garlic powder, half the dried rosemary, and 1/4 teaspoon of the salt. Spread on the baking sheet and roast for 10 minutes.
- Rub pork tenderloin with 1/2 tablespoon olive oil, remaining garlic powder, dried rosemary, 1/8 teaspoon salt, and black pepper.
- Toss green beans and peach wedges with remaining 1/2 tablespoon olive oil and remaining 1/8 teaspoon salt.
- Remove the baking sheet from the oven, push potatoes to one side, place pork tenderloin in the center, and arrange green beans and peaches around it.
- Roast for 15 minutes until pork reaches an internal temperature of 145°F and green beans are tender.
- Rest the pork tenderloin for 5 minutes before slicing into medallions and serving alongside roasted potatoes, green beans, and caramelized peaches.
Notes
Resting the tenderloin for a full 5 minutes locks in juices and ensures tender slices.
Nutrition (per serving)
- Calories: 340
- Protein: 30 g
- Carbohydrates: 36 g
- Fat: 8.5 g
- Fiber: 5.5 g
- Sodium: 330 mg
- Saturated Fat: 1.8 g
- Sugar: 10 g
- Cholesterol: 65 mg