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Photo: Taylorderek via Wikimedia Commons, CC BY 4.0. Cropped and resized. The photo shows a similar dish and may differ from this exact recipe.
Pork tenderloin is one of the most underrated cuts for anyone who cooks ahead. It is lean, cooks in about 20 minutes, and slices neatly into medallions that reheat without drying out. All it needs is a bold rub and a hot oven.
We sear the tenderloin quickly in an ovenproof skillet to build a browned crust, then move it to a sheet pan with green beans. Everything finishes together, so the vegetables soak up the herby pan juices. Slice, portion with a grain or potatoes, and you are set.
The method
- Heat the oven to 425°F. In a small bowl, mash the garlic, rosemary, thyme, mustard, 3/4 teaspoon salt, pepper and 1 tablespoon oil into a paste.
- Pat the pork dry and rub the paste evenly over the entire surface.
- Toss the green beans and shallot with 1 tablespoon oil and the remaining salt on a rimmed baking sheet, leaving a gap in the center for the pork.
- Heat the remaining tablespoon of oil in a skillet over medium-high heat. Sear the tenderloin for about 2 minutes per side, until browned all over.
- Move the pork to the center of the sheet pan. Roast for 15 to 20 minutes, until an instant-read thermometer reads 145°F in the thickest part.
- Transfer the pork to a board, tent loosely with foil and rest for at least 3 minutes. The temperature will rise slightly and the juices will redistribute.
- Slice the pork into 1/2-inch medallions and serve with the green beans and lemon wedges for squeezing.
Coach notes
- The thin tail end cooks faster. Tuck it under itself and tie with twine for more even cooking.
- Pork cooked to 145°F with a short rest will be slightly pink in the center, which is safe according to USDA guidelines.
- Add halved baby potatoes to the pan 15 minutes before the pork for a complete tray meal.
Make it your way
Leftover slices make excellent sandwiches with grainy mustard and arugula, or you can dice them into fried rice later in the week. If you are feeding a crowd, roast two tenderloins side by side on a larger sheet pan; the timing stays nearly the same as long as they are not touching.
Store & reheat
Store sliced pork and green beans for up to 4 days in the fridge. Reheat gently, covered, with a splash of broth to keep the pork moist. Cooked pork can be frozen for up to 3 months.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
