Sheet Pan Pork Tenderloin with Cauliflower and Green Beans
and green salad with pears
Juicy pork tenderloin, oven-roasted vegetables, and an herby mustard pan sauce make for an easy but elegant fall dinner. Cooking the pork and veggies together on one sheet pan helps build flavor while keeping things mostly hands-off.
Ingredients
- Cauliflower - 1 lb , chopped
- Green beans - 1 lb , trimmed
- Shallots - 1 clove , chopped
- Thyme, dried - 1 tsp + 1 tsp
- Salt - 1 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/2 tsp
- Pork tenderloin - 1 lb
- Butter - 2 Tbsp
- Maple syrup - 1 Tbsp
- Mustard, Dijon - 3 Tbsp (use large-grained mustard if you have it)
- Lemon juice - 1 Tbsp
- Foil - for roasting
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Stock, any type - 1 cup
- Vinegar, balsamic - 1 Tbsp
- Maple syrup - 2 tsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 3 Tbsp
- Lettuce, green leaf - 5 oz , chopped or torn
- Pears - 1 , thinly sliced
Prep
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Cauliflower / Green beans / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make dressing - Whisk together balsamic vinegar, maple syrup (portion for salad), and mustard (portion for salad). Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
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Make seasoning mix - Combine first portion of thyme, salt, garlic powder, and pepper. (Can be done up to 5 days ahead)
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Season pork - Rub pork on all sides with seasoning mix and tenderize with a fork. (Can be done 1 day ahead)
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Make sauce - Combine butter and maple syrup (portion for pork) in a medium bowl and warm in the microwave until just melted, ~30 seconds. Stir in mustard (portion for pork), lemon juice, and second portion of thyme and whisk to combine. (Can be done 1 day ahead)
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Lettuce / Pears - Prep as directed.
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Make
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Heat oven to 425F / 218C and line a sheet pan with foil.
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Toss cauliflower with first portion of cooking oil and season with some salt and pepper. Spread out on a sheet pan. Transfer to the oven and roast for 10 minutes.
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While cauliflower roasts, heat a large skillet over medium heat with second portion of cooking oil. Add pork and sear on all sides until browned, 6 to 8 minutes total.
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Remove cauliflower from the oven and give it a stir. Toss green beans with cauliflower and place pork tenderloin in the center, nestling it into the vegetables. Brush pork with 3 tablespoons (amount for 4 servings; adjust if customizing) of the sauce mixture. Return sheet pan to the oven and continue roasting until vegetables are tender and pork registers 145F / 63C, 13 to 16 minutes.
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Transfer pork to a cutting board, cover loosely with foil, and allow it to rest for 10 minutes before slicing.
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While pork rests, return the skillet to medium heat (add a splash of oil if the pan seems dry). Add shallots and saute until tender, scraping up any browned bits from the pan, 3 to 4 minutes. Whisk in stock and remaining sauce mixture and bring to a simmer. Simmer pan sauce until reduced by about a third, 4 to 5 minutes. Season to taste with some salt and pepper.
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In a serving or mixing bowl, toss lettuce and pears with dressing.
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Slice pork and divide among serving plates, along with cauliflower and green beans. Serve with pan sauce to drizzle over everything and enjoy with salad on the side.
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