Recipe for Garlic Butter Pork Tenderloin with Potatoes and Green Beans – This is the finest dish for pork tenderloin you’ve ever had! It’s a flavorful sheet pan dinner with tender green beans, crunchy roasted potatoes, and scrumptious glazed pork tenderloin, all cooked on a single sheet pan.
RECIPE FOR GARLIC BUTTER PORK TENDERLOIN WITH POTATOES AND GREEN BEANS
A simple flavor profile and a few creative cooking tricks are the key to this delectable pork meal. First, the green beans are put beneath the pork tenderloin to absorb flavor and avoid drying out. Second, instead of marinating or searing the tenderloin, use hoisin sauce as an all-in-one flavor-packed coating. As a glaze in this recipe, the hoisin sauce is brilliant.
It doesn’t really lend an Asian flavor character to the dish; it just offers a sweet and salty flavor that works well with the pork. This pork tenderloin recipe caught my eye in a Cook’s Country magazine because it looked so gorgeous on the sheet pan, but as I read the recipe, I knew it would be great.
CAN YOU COOK A TENDERLOIN OF PORK WITHOUT SEARING?
Yes, it is possible to cook pork tenderloin without scorching it! Searing is typically used to impart color and flavor to a cut of meat before cooking, typically in a skillet over medium-high heat. Instead of searing the pork loin, we glaze it with a flavorful hoisin sauce in this dish. This saves time, prevents the meat from drying out, and allows the meal to be prepared on a single sheet pan. The hoisin sauce is rich and black, full of taste and spices. The pork tenderloin is given a deeper hue as well as a slightly sweet and flavorful glaze.
RECIPE SUGGESTIONS
Allow the pork tenderloin to rest before slicing it. The liquids will redistribute in the meat, keeping it juicy.
To avoid overcooking, use an instant read thermometer. Insert a thermometer into the thickest section of the pork tenderloin. Remove the pork tenderloin from the oven when the temperature reaches 140 degrees. The temperature will continue to rise after removed from the oven, reaching 145 degrees.
Arrange green beans underneath the pork tenderloin to protect them from drying out in the oven.
Ingredients
2 trimmed 1 pound pork tenderloins
Annonce:
1 tablespoon hoisin sauce
1 pound green beans (trimmed stems)
1 1/2 pound baby potatoes, cut lengthwise
3 tbsp olive oil, kosher salt, freshly ground pepper
4 tablespoons softened butter
2 tbsp chives, freshly minced
nonstick frying spray 1 garlic clove chopped into paste
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Instructions
Lower the oven rack to the middle position and preheat the oven to 450 degrees. Nonstick cooking spray should be sprayed on a heavy duty baking sheet.
Combine green beans with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper in a large mixing dish. Place green beans in the center of a baking sheet.
Toss potatoes with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper in the same bowl. Transfer to a baking sheet and arrange green beans on either side, cut side down.
Place tenderloins over green beans, without touching, and brush with hoisin sauce, seasoning gently with salt and pepper. Roast for 20–25 minutes, or until the thickest section of the tenderloins registers 140°F on a meat thermometer.
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While the tenderloin is roasting, combine the butter, chives, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small mixing bowl. When the tenderloin is done, take it from the oven and top each tenderloin with one tablespoon of garlic herb butter. Allow the pork tenderloin to rest before slicing.
Serve potatoes and green beans with the remaining two teaspoons garlic herb butter.
