Yield: 4 Servings

Adapted from Cook’s Illustrated

Since roasting pork tenderloin on a half-sheet pan gives it little opportunity to brown, we brush the meat with dark, intense hoisin sauce to add color and flavor. The spice notes of garlic, anise, and chilis meld with the pork as it cooks, and the sauce gives the vegetables a subtle, almost unidentifiable sweetness. We pair the lean tenderloin with roasted green beans and potatoes all roasted on the same pan.

• 4TBS unsalted butter, softened
• 2TBS minced fresh chives
• 1garlic clove, minced to paste
• ¾tsp table salt, divided
• ¼tsp black pepper, divided
• 2lb pork tenderloins (2 loins), trimmed
• ¼cup hoisin sauce
• 1lb green beans, trimmed
• 3TBS extra-virgin olive oil
• 1½lb fingerling potatoes, unpeeled, halved lengthwise

Buy tenderloins that are of equal size and weight, so they cook at the same rate. A rasp-style grater makes quick work of turning the garlic into a paste.

Adjust oven rack to lower-middle position and heat oven to 450°F. Combine butter, chives, garlic, ¼ tsp salt, and ¼ tsp pepper in bowl, set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

Toss green beans, 1 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in large bowl. Arrange green bean mixture crosswise down center of half-sheet pan, leaving room on both sides for potatoes. Toss potatoes, remaining 2 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140°F, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 TBS reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden-brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 TBS herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.