Sheet-Pan Lemon Garlic Pork Tenderloin with Green Beans & Potatoes

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1 1/2 lb pork tenderloin
• 1 1/2 lb baby Yukon gold potatoes, halved
• 12 oz fresh green beans, trimmed
• 3 tbsp olive oil
• 5 garlic cloves, minced
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat the pork tenderloin dry with paper towels.
2. 2In a small bowl whisk olive oil, minced garlic, lemon zest, lemon juice, Dijon, oregano, salt, pepper, and smoked paprika into a loose marinade.
3. 3Toss the halved potatoes with the remaining olive oil, salt, and pepper on the sheet pan. Spread in a single layer and roast 12 minutes to give them a head start.
4. 4While potatoes roast, brush or rub the entire pork tenderloin with half of the lemon-garlic marinade, reserving the rest.
5. 5Remove the pan from the oven, push potatoes to the sides, and place the pork in the center. Scatter the trimmed green beans the pork and potatoes. Drizzle the vegetables with the remaining marinade and toss gently with tongs so everything is coated.
6. 6Return the pan to the oven and roast 18–22 minutes, until the pork reaches 145°F in the thickest part and the potatoes are golden and fork-tender. Green beans should be blistered in spots and bright green.
7. 7Transfer the pork to a cutting board and tent loosely with foil. Let rest 5–7 minutes so juices redistribute. Meanwhile, give the vegetables a quick toss on the hot pan.
8. 8Slice the pork into 1/2-inch medallions against the grain. Arrange slices over the vegetables on the sheet pan or a platter, spoon any pan juices over the top, and finish with chopped parsley and an extra squeeze of lemon if desired. Serve family-style.