Sheet Pan Pork Tenderloin with Peach Glaze

 

1 pound green beans, trimmed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 sweet potatoes (about 1 pound), peeled and cut into 1-inch pieces

¼ cup hoisin sauce

¼ cup peach preserves

2 (1-pound) pork tenderloins, patted dry and any silver skin removed

1 small garlic clove, finely chopped or grated

 

Preheat the oven to 450°F. On a sheet pan, toss the green beans with 1 tablespoon of the olive oil and ½ teaspoon each salt and pepper. Arrange in a single layer on half the pan. On the other half, toss the sweet potatoes with the remaining tablespoon olive oil and ½ teaspoon each salt and pepper. In a small bowl, stir together the hoisin sauce, peach preserves, 2 teaspoons salt, and 1 teaspoon pepper until smooth. Place the tenderloins on top of the green beans. With a basting brush or clean hands, coat the tenderloins all over with the hoisin glaze. Roast until the internal temperature reaches 145°F and the vegetables are tender, 25 to 30 minutes. Transfer the pork to a cutting board to rest for 5 minutes before slicing. Stir the garlic into the vegetables, scraping to get the browned bits up from the pan. Serve the tenderloin and the pan juices with the vegetables alongside.