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Sheet Pan Pork Tenderloin with Peach Glaze<\/p>\nSheet Pan Pork Tenderloin with Peach Glaze<\/p>\n
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1 pound green beans, trimmed<\/p>\n
2 tablespoons extra-virgin olive oil<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
3 sweet potatoes (about 1 pound), peeled and cut into 1-inch pieces<\/p>\n
\u00bc cup hoisin sauce<\/p>\n
\u00bc cup peach preserves<\/p>\n
2 (1-pound) pork tenderloins, patted dry and any silver skin removed<\/p>\n
1 small garlic clove, finely chopped or grated<\/p>\n
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Preheat the oven to 450\u00b0F. On a sheet pan, toss the green beans with 1 tablespoon of the olive oil and \u00bd 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 \u00bd 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\u00b0F 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bc cup hoisin sauce \u00bc 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\u00b0F. On a sheet pan, toss the green beans with 1…<\/p>\n