Sheet Pan Pork Tenderloin with Cranberry Glaze
A pork tenderloin roasts on a bed of green beans and shallots with a cranberry and orange glaze. Use whole cranberry sauce from a can or a jar to keep it quick.
Sheet Pan Pork Tenderloin with Cranberry Glaze
Course: Main CourseDifficulty: Easy4
servings15
minutes30
minutesA pork tenderloin roasts on a bed of green beans and shallots with a cranberry and orange glaze. Use whole cranberry sauce from a can or a jar to keep it quick.
Ingredients
2 pork tenderloins (about 1 lb each), silver skin removed
12 oz green beans, trimmed
2 shallots, sliced
3 tablespoons olive oil
1 cup whole cranberry sauce
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
- Heat the oven to 425°F and line a half sheet pan with foil.
- Rub the tenderloins with 2 tablespoons of the oil, the salt, pepper and thyme.
- Warm the cranberry sauce, orange zest, orange juice, mustard and garlic in a small saucepan for 3 minutes until it loosens.
- Toss the green beans and shallots with the remaining oil and spread them on the pan.
- Set the tenderloins on top of the vegetables and roast for 12 minutes.
- Brush the glaze over the pork with a silicone spatula and roast for 10 to 12 minutes more.
- Pull the pan when the pork reads 145°F in the thickest part.
- Rest the pork for 5 minutes, slice and spoon the pan glaze over the green beans.
Notes
- Keep a little glaze separate for serving. Frozen green beans work if you add them in the last 15 minutes. Leftovers keep 3 days.
Why this pork tenderloin cooks so fast
Tenderloin is lean and cooks quickly, which suits a hot oven. The glaze adds sweetness and a bit of tang, and brushing it on partway keeps the sugar from burning. Removing the silver skin keeps the meat tender.
Green beans and shallots roast in the pork juices.
Serving and swaps
Serve with rice or roasted potatoes. Apricot jam can replace the cranberry sauce. Do not slice the pork right out of the oven. Rest it so the juices stay put.
Storage and the mistake
Store leftovers in a covered container. Slice cold pork for sandwiches.
The common mistake is overcooking. Tenderloin has little fat, so pull it at temperature.
Glaze and vegetables
Warm the glaze so it spreads smoothly. Brush it on thickly and keep a spoonful for the table. Trim the green beans evenly so they cook together. A pinch of flaky salt on the sliced pork adds a nice finish. The leftovers slice thin for sandwiches with a bit of mustard. Reheat gently so the pork stays tender.
Sheet Pan Pork Tenderloin with Cranberry Glaze at a glance
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Servings: 4 servings
- Ingredients: 12, led by pork tenderloins (about 1 lb each), green beans, shallots, olive oil
Tips for Sheet Pan Pork Tenderloin with Cranberry Glaze
Keep a little glaze separate for serving. Frozen green beans work if you add them in the last 15 minutes. Leftovers keep 3 days.
Sheet Pan Pork Tenderloin with Cranberry Glaze FAQ
How long does Sheet Pan Pork Tenderloin with Cranberry Glaze take?
Sheet Pan Pork Tenderloin with Cranberry Glaze takes 30 minutes of cooking after 15 minutes of prep.
How many people does Sheet Pan Pork Tenderloin with Cranberry Glaze serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Pork Tenderloin with Cranberry Glaze?
12 ingredients, led by pork tenderloins (about 1 lb each), green beans, shallots, olive oil. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
