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Sheet Pan Chili Dijon Pork Tenderloin with Green Beans and Potatoes all baked on ONE PAN! This is the most tender pork I have ever had and the tangy sweet and spicy flavors are out of this world!
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Chili Dijon Pork Tenderloin

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • 1 pkg. Smithfield® Prime Fresh Pork Tenderloin, trimmed (comes with 2 pieces)
  • 1 pound green beans, trimmed
  • 1 1/2 pounds fingerling potatoes, unpeeled, halved lengthwise
  • olive oil
  • salt and pepper

Pork Brine

  • 3 tablespoons salt
  • 3 cups warm water
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 cup ice cubes

Spice Rub

  • 1 TBS EACH chili pwdr, garlic pwdr, brown sugar,
  • 1 tsp EACH salt, cumin, ancho chili pwdr, onion pwdr
  • 1/2 tsp EACH smoked paprika, dried parsley, dried thyme
  • 1/4 teaspoon pepper

Chili Dijon Sauce

  • 1/2 cup Asian sweet red chili sauce (like Mae Ploy)
  • 1/4 cup Dijon mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon reserved Chili Rub (in directions)

Instructions

  • BRINE: In a gallon-size freezer bag, mix salt with warm water. Add the remaining Brine ingredients, followed by pork. Brine for exactly 20 minutes then remove pork from brine, rinse and pat dry. The pork becomes mealy if left in the brine any longer.
  • CHILI RUB AND GLAZE: Meanwhile, whisk together all of the Chili Rub ingredients in a medium bowl. Remove 1 teaspoon Rub to a separate medium bowl and whisk in the Chili Dijon Glaze ingredients. Set aside.
  • VEGETABLES: Add green beans to one half of a large rimmed baking sheet and the potatoes to the other. Toss green beans with 1 tablespoon olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss potatoes with 2 tablespoons olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • Arrange green beans down the center of the baking sheet as pictured, some will overlap. Arrange potatoes, cut side down, on both sides of green beans.
  • PORK: Preheat oven to 425 degrees F. Whisk together remaining Chili Rub spices with 3 tablespoons olive oil. Rub patted dry pork all over with Rub.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. When oil is very hot and smoking, add pork tenderloins. Sear each side until browned, approximately 1 minute per side. Place tenderloins lengthwise on top of green beans without touching each other. Separate out 1/4 cup Chili Dijon Glaze and brush it evenly over pork.
  • ROAST: Bake until pork registers 145 and 150 degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 25-30 minutes. This means the pork will be juicy and slightly pink in the middle. When pork is done, let stand 10 minutes before slicing. Your vegetables should be done at the same time as the pork, but if not, then remove pork to cutting board, tent with foil, and continue roasting vegetables an additional 5-10 minutes or until tender.
  • SERVE (optional): Transfer vegetables to platter and pour over any accumulated juices. Season with additional salt and pepper if desired. Cut pork into thin slices and place over vegetables. Serve with remaining Chili Dijon Sauce if desired.