Pork tenderloin, sweet potatoes and fresh green beans make up this incredibly delicious Barbecue Pork Sheet Pan Dinner. Simple, healthy and so, so good.
Monday has again rolled around too quickly, but I have a recipe that is going to make your Monday a whole lot better. I’d like to introduce you to my latest sheet pan dinner obsession. . . Barbecue Pork Sheet Pan Dinner.
This Barbecue Pork Sheet Pan Dinner has won us over. It’s absolutely delicious.
In case you didn’t already know, but I happen to love sheet pan dinners. They rank right up there with skillet meals for me. They make dinnertime so easy.
They’re versatile, simple and so quick to throw together. All you do is season your meat and whatever veggies you’re using, throw it in the oven and let your oven do all the work for you.
Who doesn’t love dinners that require very little effort?
A FEW TIPS FOR MAKING BARBECUE PORK SHEET PAN DINNER:
- Make sure you’re pork isn’t much bigger than 1.5 pounds. If it is, it will take longer to cook and then your veggies will be overcooked. If your pork is bigger, I would cook it for on its own for maybe the first 5 to 10 minutes and then throw the veggies in.
- I like my green beans to be on the crisper side, so I will add only the sweet potatoes to the sheet pan and add the green beans after the first 10 minutes of cooking. Not necessary, but if you want your beans a little more crisp, then it works great. If you do it this way, just season your sweet potatoes in the bowl by themselves, add them to your pan and then in the same bowl, season the green beans and add them after 10 minutes.
- When cutting your sweet potatoes, keep them as close to the same size as possible to help them cook evenly.
- Sweet Baby Ray’s is our absolutely favorite BBQ sauce . . . I highly recommend it for this dish, but you certainly can use your favorite.
- It’s a good idea to use a meat thermometer to check the internal temperature of the pork. You don’t want to undercook or overcook it. I bought mine on Amazon and I’ve loved it. It’s inexpensive and super handy to have.
IDEAS FOR CUSTOMIZING THIS SHEET PAN DINNER . . .
I love this dinner exactly the way it is, but you could certainly swap out things if that’s what you’re feeling. Below are some ideas. . .
- Swap out the green beans for broccoli, asparagus, cauliflower, or any other hearty veggie.
- If you’re not a fan of BBQ sauce you could drizzle some balsamic vinegar or any other sauce you love.
- If you don’t love sweet potatoes, use russet, Yukon gold or red potatoes, or whatever you have on hand.
- 1 tablespoon granulated sugar
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Meat & Veggies:
- 1 pork tenderloin (about 1.5 lbs)
- 1 pound sweet potatoes, cut into 3/4-inch chunks
- 2 cups fresh green beans, ends trimmed
- Olive oil
- Green onions, optional
- In a small bowl combine all ingredients and mix together.
Meat & Veggies:
- Preheat the oven to 425 degrees F. Line a 10×15-inch baking pan with aluminum foil and spray with cooking spray.
- Place pork tenderloin in the center of the prepared pan and sprinkle generously with seasoning mix. Drizzle with a little olive oil (about 1-2 teaspoons).
- In a medium bowl place sweet potatoes and green beans. Drizzle with a little olive oil (1 to 2 teaspoons) and sprinkle generously with seasoning mix. Toss together until veggies are evenly coated.
- Arrange veggies around the pork tenderloin.
- Roast in the preheated oven about 20 to 25 minutes, or until vegetables are tender and the pork reaches an internal temperature of 145 degrees F.
- Remove from oven and slice pork into pieces and serve immediately with roasted veggies.
- Garnish with sliced three onions, if desired.
Recipe Source: Adapted from All Recipes Magazine (added my own seasoning mixture).