Sheet Pan Herb-Crusted Pork Tenderloin with Roasted Vegetables

Ingredients

Quantities are for 4 servings.

• 2 lb Pork tenderloin
• 1 1/2 lb Baby potatoes, halved
• 1 lb Green beans, trimmed
• 3/4 cup Panko breadcrumbs
• 1/3 cup Parmesan cheese, grated
• 3 tbsp Fresh thyme, chopped
• 2 tbsp Fresh sage, chopped
• 4 cloves Garlic
• 3 tbsp Whole grain mustard
• 4 tbsp Olive oil
• 1 1/2 tbsp Balsamic vinegar

Instructions

1. Preheat oven to 400°F.
2. Mix the panko, Parmesan, half the herbs, and half the garlic in a bowl.
3. In another bowl, combine the mustard, 1 tablespoon olive oil, balsamic vinegar, and the remaining garlic.
4. Toss the potatoes with 1 tablespoon olive oil, the remaining herbs, salt, and pepper.
5. Place the pork tenderloin and potatoes on a sheet pan lined with parchment paper.
6. Brush the pork with the mustard mixture, then press the breadcrumb mixture on top.
7. Roast for 15 minutes, then add the green beans (tossed with the remaining olive oil, salt, and pepper) to the pan.
8. Roast for another 10-15 minutes, until the pork reaches at least 145°F internally.
9. Optional: broil for 1-2 minutes at the end to brown the crust.
10. Let rest 3 minutes before slicing.