Pork Tenderloin with Green Beans and Potatoes
Looking for a healthy, delicious, and totally stress-free dinner idea? This one-pan pork tenderloin with baby potatoes, green beans, and caramelized onion is the ultimate sheet pan win. Seasoned with Italian herbs, garlic, and smoky paprika, it’s juicy, flavorful, and ready in under 45 minutes!
4
Serving size
45
Pork
30g Protein
Keto-Friendly
Ingredients
Fresh:
1 pound pork tenderloin
1 pound baby potatoes, quartered
1 pound green beans, trimmed
1 medium yellow onion, sliced
2 tablespoons fresh parsley, chopped (for garnish)
Staple:
2 tablespoons olive oil, divided
2 teaspoons salt (to taste; using Redmond Real Salt)
2 teaspoons black pepper (to taste)
2 tablespoons Italian seasoning
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe1. Preheat oven to 450°F (232°C). Line a large sheet pan with unbleached parchment paper and position the oven rack in the center.
Prep the veggies:
2. In a large bowl, toss baby potatoes, green beans, and sliced onion with 1 tablespoon olive oil, 1 teaspoon salt, 1teaspoon pepper, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½teaspoon onion powder, and 1 teaspoon smoked paprika until well coated.
Roast the veggies:
3. Spread the seasoned vegetables evenly on the baking sheet. Roast for 20 minutes.
Season the pork:
4. While the vegetables are roasting, pat the pork tenderloin dry with paper towels. In a small bowl, mix together the remaining 1teaspoon salt, 1 teaspoon pepper, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 teaspoon smoked paprika. Rub the tenderloin all over with 1 tablespoon olive oil, then coat evenly with the seasoning blend. Set aside while veggies cook for 20 minutes.
Add the pork:
5. After 20 minutes, remove the sheet pan from the oven. Gently nestle the seasoned pork tenderloin on top of the partially roasted vegetables.
Finish roasting:
6. Return the pan to the oven and roast everything for an additional 10–13 minutes, or until the pork reaches an internal temperature of 145°F (63°C) at the thickest part.
Rest & garnish:
7. Let the pork rest for 5 minutes before slicing.Serve alongside the roasted potatoes, onions, and green beans. Sprinkle with chopped parsley before serving.
Total Macros:
Calories: 315
Protein: 25.75g
Carbs: 29.5g
Fat: 10.75g
Nutrition Facts:
🐖 Pork Tenderloin – The Lean, Mean ProteinMachine
One of the leanest cuts of pork—even leaner than skinless chicken thighs.
High in protein (22–24g per 3 oz), low in fat, and full ofB-vitamins like B6 and B12, which help support energy metabolism and mood.
Basically the introvert of red meats: mild, efficient, and totally underrated.
🥔 Baby Potatoes – Tiny Taters, Big Energy
Full of complex carbs and fiber, perfect for sustained energy (not a blood sugar crash).
Contain more potassium than bananas, helping regulate blood pressure and muscle function.
Their thin skins are packed with antioxidants—so don’t peel them!
🧅 Onion – The Sneaky Superfood
Rich in quercetin, a flavonoid antioxidant that fights inflammation.
Helps support heart health, immune function, and may even help reduce cholesterol levels.
🥦 Green Beans – Fiber with Flair
Low in calories, high in vitamin C, vitamin K, and fiber.
Contains plant-based compounds that may help reduce the risk of chronic disease.
They're basically crunchy little health sticks.
🧂 Spices (Garlic Powder, Paprika, ItalianSeasoning) – The Flavor Heroes with Bonus Perks
Garlic powder supports immune health and blood pressure regulation.
Smoked paprika is rich in carotenoids, which help reduce oxidative stress.
Italian seasoning blends antioxidant-rich herbs like oregano and thyme—tiny but mighty.
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