Tag: pork tenderloin

One-Pan Pork Tenderloin with Green Beans and Potatoes

I am all about easy meals these days. If I can cook a whole meal in one pan, I am a happy camper! Frankly, my family likes it too because that means less clean-up for everyone.

One-Pan Pork Tenderloin with Green Beans and Potatoes is one of our favorite one-pan wonders! The fabulous herb butter takes this meal over the top.

A microplane grater is a great tool for the garlic in this recipe.  Also, a good meat thermometer is essential to guaranteeing that your meat is cooked correctly. We have been using an instant-read thermometer for years, and now we seldom cook meat without it. They have substantially dropped in price over the past few years. You can find a good quality instant-read thermometer for $20 or less.

One-Pan Pork Tenderloin with Green Beans and Potatoes
 
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Serves: 4-6
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Ingredients
  • 4 tbsp. unsalted butter, softened
  • 2 tbsp. minced fresh chives
  • 1 garlic clove, minced to paste
  • salt and pepper
  • 2 (1-lb.) pork tenderloins, trimmed
  • ¼ c. hoisin sauce
  • 1 lb. fresh green beans, ends trimmed
  • 3 tbsp. extra-virgin olive oil
  • 1½ lb. medium Yukon Gold potatoes, unpeeled and quartered
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 450℉. Combine butter, chives, garlic, ¼ tsp. salt, and ¼ tsp. pepper in a bowl; set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.
  2. Toss green beans, 1 tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper together in a large bowl. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes, remaining 2 tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.
  3. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140 degrees, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 tbsp. reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.
  4. Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 tbsp. herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

 

Pork Tenderloin Sandwiches

Pork Tenderloin Sandwiches

 

When the kids were younger, and I was the carpool driver and room mom and housekeeper and cook, among many other things, I relied on easy, quick dinner meals. My kids liked food that could be eaten with their hands. Chicken Fingers, hot dogs, and sandwiches were always a hit around our house.

This fantastic pork tenderloin sandwich will satisfy everyone in the household by offering a variety of toppings everyone can make the sandwich their own.

By pounding the pork thin, it cooks up fast. Therefore it cooks up fast. If necessary, cook two slices of meat at a time. Keep warm on a baking sheet in a 300ºF oven until all four are done. Add additional oil to the skillet if needed.

 

Pork Tenderloin Sandwiches
 
Author:
Serves: 4
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Ingredients
  • 1 lb. pork tenderloin
  • ¼ c. all-purpose flour
  • ¼ tsp. garlic salt
  • ¼ tsp. ground black pepper
  • 1 egg, lightly beaten
  • 1 tbsp. milk
  • ½ c. seasoned fine dry bread crumbs
  • 2 tbsp. vegetable oil
  • 4 lg. hamburger buns or kaiser rolls, split and toasted
  • Optional: ketchup, mustard, tomato slices, onion slices, and/or dill pickle slices
Instructions
  1. Trim fat from meat. cut meat crosswise into four slices. Place each slice between two pieces or plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about ¼-inch thick. Remove plastic wrap.
  2. In a shallow dish stir together flour, garlic salt, and pepper. In another shallow dish combine egg and milk. Place bread crumbs in a third shallow dish. Dip meat into flour mixture to coat. Dip into egg mixture, then into bread crumbs, turning to coat.
  3. In a large cast-iron or other heavy skillet heat oil over medium heat. Add meat; cook for 6 to 8 minutes or until meat is slightly pink in center, turning once.
  4. Serve meat in buns with toppings of choice.