One-Pan Pork Tenderloin Recipes with Vegetables

This one-pan pork tenderloin pairs a browned, mustard-maple glazed pork fillet with potatoes, carrots, and green beans, all cooked in an oven-safe skillet. Searing first builds flavor, while roasting the vegetables in the same pan makes a complete dinner with less cleanup and a straightforward cooking schedule.

Ingredients

1 pork tenderloin, about 1¼ lb (565 g), silver skin removed
10 oz baby potatoes (285 g), halved or quartered so pieces are about 1 inch (2.5 cm)
2 medium carrots, about 6 oz (170 g), peeled and cut into ½-inch (1.25 cm) diagonal pieces
6 oz green beans (170 g), stem ends trimmed
2 tbsp olive oil (30 ml), divided
1 tbsp Dijon mustard (15 ml)
1 tbsp maple syrup (15 ml)
2 garlic cloves, finely grated or minced (about 6 g)
¾ tsp fine salt (4.5 g), divided
½ tsp freshly ground black pepper (about 1 g)
½ tsp dried thyme (about 0.5 g)
1 tsp chopped fresh parsley (about 1 g), optional, for serving

Instructions

Heat the oven and prepare the ingredients. Set a rack in the center of the oven and heat it to 425°F (220°C). Pat the pork dry with paper towels. If a thin, shiny strip of silver skin remains, slide a small sharp knife just beneath it and trim it away; it can stay tough after cooking. Halve small potatoes and quarter larger ones, then cut the carrots into pieces of similar thickness so they roast at roughly the same pace. In a small bowl, stir together the Dijon, maple syrup, garlic, thyme, black pepper, and ¼ tsp of the salt.
Season and sear the pork. Sprinkle the tenderloin with the remaining ½ tsp salt. Heat 1 tbsp (15 ml) olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers. Lay in the pork and sear for about 2 minutes on each broad side, then turn it to brown the narrow sides, about 1 minute each. The goal is a golden surface, not a cooked-through center. Transfer the pork to a clean plate for a moment. If the pan has dark, burned bits rather than brown ones, carefully wipe those out; browned bits can stay to flavor the vegetables.
Give the firm vegetables a head start. Add the potatoes and carrots to the skillet with the remaining 1 tbsp (15 ml) olive oil. Toss to coat, scrape up any flavorful browned bits, and arrange the pieces in a mostly single layer. Roast for 15 minutes, stirring once halfway through if the vegetables are browning unevenly. The potatoes will not be fully tender yet; this first roast gives them time before the quicker-cooking pork and beans go back into the pan.
Add the glaze, pork, and green beans. Remove the skillet carefully and set it on a heatproof surface. Toss the green beans with the potatoes and carrots. Brush the mustard-maple mixture over the pork, then place the tenderloin in the skillet among the vegetables. If a little glaze remains in the bowl, spoon it over the top. Arrange the beans around the meat rather than piling them on top, and keep the tenderloin in the center so you can reach its thickest part with a thermometer.
Roast to temperature and rest. Return the skillet to the oven for about 15 minutes, checking the pork after 12 minutes because tenderloins vary in thickness. Insert an instant-read food thermometer into the thickest part without touching the pan. USDA FSIS guidance sets the safe minimum for whole cuts of pork at 145°F (63°C), followed by a 3-minute rest; remove the pork when it reaches that temperature and let it rest for at least 3 minutes before slicing. If it has not reached 145°F (63°C), continue roasting and check again every 2 minutes. The vegetables should be fork-tender and browned at the edges; if the pork is ready first, move it to a cutting board and give the vegetables a few extra minutes in the skillet.
Slice and serve. Cut the rested pork crosswise into slices about ½ inch (1.25 cm) thick. Taste a potato or carrot and add a pinch of salt or pepper if needed. Spoon the vegetables onto plates, fan the pork slices alongside them, and finish with parsley if using. Drizzle any juices from the cutting board over the meat rather than leaving them behind.

Tips

Choose tenderloin, not pork loin. Pork tenderloin is a narrow, lean cut that cooks quickly; a pork loin roast is much thicker and needs different timing. If your tenderloin is unusually long, fold the thin tail under itself and secure it with a toothpick so it cooks more evenly. Remove the toothpick before serving.
Cut vegetables for even cooking. Small potato pieces and carrot pieces around ½ inch thick are important here. Big chunks may still be hard when the pork reaches its safe temperature. If your potatoes are larger or particularly firm, cut them smaller rather than extending the pork’s time in the oven.
Use a thermometer instead of color or a timer. Pork can remain slightly pink at a safe temperature, and a browned exterior does not tell you whether the center is done. Check the thickest part and avoid touching the hot skillet with the probe. If you do not own an oven-safe skillet, sear in a stovetop pan, then transfer everything to a lightly oiled roasting dish; that works, but uses an extra pan.
Adapt the glaze carefully. Honey can replace maple syrup in the same amount and gives a slightly more floral sweetness. Whole-grain mustard can replace Dijon, adding texture and a milder mustard bite. Avoid adding a large amount of extra sweetener, which can darken or burn during searing and roasting.

Serving Suggestions

The skillet includes meat and vegetables, so it can be served as a complete weeknight meal. For a fresh contrast, add a simple green salad with a sharp vinaigrette, or serve sliced cucumber and radishes on the side. Warm crusty bread is useful for catching the savory pan juices, while a spoonful of applesauce or a few thin apple slices bring a familiar sweet-tart pairing to pork.

If you want a more filling plate, add buttered egg noodles, rice, or a small serving of mashed potatoes. Keep the additional side simply seasoned: the pork glaze and browned vegetables already provide plenty of flavor. For a dinner with guests, bring the skillet to the table only if its handle is protected and everyone knows it is hot; otherwise, arrange the slices and vegetables on a warm platter.

Variations

Change the vegetables: Use 6 oz (170 g) broccoli florets or 8 oz (225 g) quartered Brussels sprouts in place of the green beans. Add either with the pork, but cut broccoli into substantial florets and halve sprouts so they roast rather than steam. Bell pepper can also work, though it softens more quickly; add it for only the final 10 minutes. Keep the total vegetable amount close to the recipe so the skillet does not become crowded.

Make it savory-herby: Replace maple syrup with 1 tsp (5 ml) olive oil and add 1 tsp (5 ml) lemon juice to the mustard mixture. Use rosemary in place of thyme, but chop it finely because its leaves are firm. The result is less sweet and more sharply herbal. Add the lemon juice to the glaze, not to the hot empty pan, to avoid splattering.

Add a smoky note: Stir ½ tsp smoked paprika (about 1 g) into the mustard glaze. You can also use sweet paprika for a gentler, less smoky flavor. Do not add extra salt if using a seasoned spice blend; check its label first. The recipe is naturally flexible, but keep the pork’s thermometer target and rest unchanged whichever flavor combination you choose.

Use another mustard: Whole-grain mustard is an easy substitute for Dijon, and prepared yellow mustard works in a pinch. Yellow mustard is sharper and less complex, so the glaze will taste simpler; use 2 tsp (10 ml) rather than a full tablespoon if you prefer a mild mustard flavor. Do not substitute dry mustard by volume, since it is much more concentrated.

Storage and Reheating

Refrigerate leftover pork and vegetables within 2 hours of cooking, ideally in shallow, airtight containers. They keep for 3–4 days in the refrigerator. Store the pork with a little of its pan juice if available; that helps limit drying when reheating. For longer storage, freeze portions in airtight freezer-safe containers for up to 2–3 months for best quality, then thaw overnight in the refrigerator.

For the best texture, reheat sliced pork and vegetables in a covered oven-safe dish at 325°F (165°C), adding a tablespoon of water or broth if they look dry. Heat until the leftovers reach 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and turn the pieces between intervals so they warm evenly. Avoid repeatedly reheating the whole batch; warm only the portion you plan to eat.

Frequently Asked Questions

Can pork tenderloin be a little pink in the middle?

Yes. A slight blush can remain when a whole cut of pork is cooked to 145°F (63°C) and rested for at least 3 minutes. Use a food thermometer in the thickest section rather than judging doneness by color alone. If the reading is below 145°F (63°C), return the pork to the oven and check again.

Can I use pork loin instead of pork tenderloin?

Not with the same timing. Pork loin is wider and thicker, so it will take longer to cook and may not fit in the skillet with the vegetables. Use a recipe designed for pork loin, or cook it separately and use the vegetables from this recipe as a side. Do not rely on the tenderloin’s 15-minute roasting estimate for a loin roast.

What if my skillet is not oven-safe?

Sear the pork in the stovetop skillet, then move it to a lightly oiled roasting dish with the vegetables. Use a dish large enough to hold everything without crowding, and keep the oven temperature at 425°F (220°C). The transfer means one extra dish to wash, but the cooking sequence and thermometer target remain the same.

Can I prepare the ingredients ahead?

You can trim the green beans, cut the carrots, and mix the glaze up to a day ahead; cover and refrigerate them separately. Cut potatoes are best kept submerged in cold water in the refrigerator to prevent browning, then drained and thoroughly dried before roasting. Keep raw pork sealed and refrigerated, and do not leave it at room temperature while preparing the other ingredients.

Why did my pork turn out dry?

Tenderloin is lean, so it can dry out if it stays in the oven after reaching its safe temperature. Thickness, starting temperature, and oven differences affect timing, which is why the thermometer matters more than the clock. Resting for 3 minutes before slicing also helps the juices settle; cut across the grain and serve with the pan juices.

Can I double the recipe in one skillet?

Usually not in a standard 12-inch skillet. Overcrowded vegetables release steam and brown less, and two tenderloins may not leave enough room for a thermometer check. For a double batch, use two oven-safe skillets or sear in batches and roast in a large rimmed pan, keeping the ingredients in a single layer where possible. Check each tenderloin separately because they may finish at different times.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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