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Rosemary Rubbed Pork Tenderloin Sheet Pan Meal

A flavourful rosemary dish using green beans, potatoes, and pork tenderloin. So satisfying!
Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine Mediterranean
Servings 4


  • 1 pork tenderloin cut
  • 5 large russet potatoes or equivalent fingerling potatoes cut
  • 2 cups green or yellow beans stemmed and cut in half
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp dried garlic or fresh equivalent
  • 1/2 tsp dried onion flakes or fresh equivalent
  • 1 tbsp avocado oil


  • Preheat oven to 425 degrees.
  • Line sheet pan with parchment paper.
  • Peel (if desired) potatoes and chop into cubes. Place on sheet pan and drizzle with oil and then divide them to create a space for the tenderloin. Season the tenderloin with salt, pepper, rosemary, garlic, and onion then place in the preheated oven for 25 minutes.
  • Wash, stem, and cut green/yellow beans and set aside.
  • When the timer goes off add the beans all around the outside of the tenderloin with the potatoes. Toss the potatoes and beans a bit to coat with oil.
  • Put back into the oven for 20 minutes.
  • Remove from the oven and check to make sure that the tenderloin has reached a minimum internal temperature of 155 degrees. Allow to rest for 3 minutes before slicing and serving.
Keyword sheet pan meal