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.<\/p>\n
Buy tenderloins<\/strong> 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<\/strong> into a paste.<\/strong><\/p>\n Adjust oven rack to lower-middle position and heat oven to 450\u00b0F. Combine butter, chives, garlic,<\/strong> \u00bc tsp salt,<\/strong> and \u00bc tsp pepper<\/strong> in bowl, set aside. Pat pork<\/strong> dry with paper towels and season with pepper.<\/strong> Brush tenderloins<\/strong> all over with hoisin sauce.<\/strong><\/p>\n Toss green beans,<\/strong> 1 TBS oil,<\/strong> \u00bc tsp salt,<\/strong> and \u00bc tsp pepper<\/strong> together in large bowl. Arrange green bean<\/strong> mixture crosswise down center of half-sheet pan, leaving room on both sides for potatoes.<\/strong> Toss potatoes,<\/strong> remaining 2 TBS oil,<\/strong> \u00bc tsp salt,<\/strong> and \u00bc tsp pepper<\/strong> together in now-empty bowl. Arrange potatoes,<\/strong> cut side down, on both sides of green beans.<\/strong><\/p>\n Lay tenderloins,<\/strong> side by side without touching, lengthwise on top of green beans. Roast until pork<\/strong> registers 140\u00b0F, 20 to 25 minutes. Transfer tenderloins<\/strong> to carving board and dot each with 1 TBS reserved herb butter.<\/strong> Tent with aluminum foil and let rest while vegetables<\/strong> finish cooking.<\/p>\n Gently stir vegetables<\/strong> on sheet to combine. Return sheet to oven and roast until vegetables<\/strong> are tender and golden-brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 TBS herb butter<\/strong> to sheet, and toss vegetables<\/strong> to coat. Transfer vegetables<\/strong> to platter. Cut pork<\/strong> into \u00bd-inch-thick slices and place over vegetables,<\/strong> pouring any accumulated juices over top. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Adapted from Cook\u2019s 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…<\/p>\n