Sheet Pan Pork and Vegetables

 This recipe for sheet pan pork and vegetables reminded me a bit of Viking chicken because it has an apple. It was very good, and easy to make! I used two pork tenderloins instead of one and cooked it a little longer – my changes are below.

For the marinade
¼ cup honey
¼ cup Dijon mustard
2 Tbsp. olive oil
4 cloves garlic, minced
½ tsp. salt
½ tsp. pepper

For the sheet pan
1 ¼ lb. pork tenderloin (I had 2 tenderloins)
1 pound Yukon Gold potatoes (cut in half and then in ½″ slices)
2 large apples (cut into 8 wedges)
12 oz. green beans (trimmed and cut in half)

Whisk together the marinade ingredients and add them to a container or ziploc bag with the pork. Let the pork marinate for at least a couple hours, or up to 24 hours (refrigerated), flipping it over halfway through.

When ready to cook, preheat the oven to 450 °F (and if you like an easy cleanup, line the baking sheet with foil).

Place the pork in the center of the sheet pan (reserve marinade) and spread veggies and fruit around it. Pour remaining marinade over the fruit and vegetables and toss.

Bake until the pork is almost done in the middle (medium rare and still pink is 145 °F, but I like mine more done), about 23 to 26 minutes (35 minutes for me).

Turn the oven up to a high broil and cook for 3 to 5 minutes more, until the meat and veggies begin to turn golden brown and the pork is cooked all the way through, 160 °F (I skipped this step).

Slice the pork and serve.