Garlic Butter Pork Tenderloin Tray Bake

The reason home cooks love sheet pan dinners? Because they make a stress-free, minimal-fuss semi-fancy meal!

Ingredients:

2 - 1 lb pork tenderloins

1/4 cup hoisin sauce

1 lb mixed frozen vegetables

1 1/2 lbs (5 or 6 medium) potatoes

3 tbsps olive oil

salt and pepper to taste

4 tbsps butter

2 tsps minced garlic

2 tbsps fresh chopped parsley

First, position the oven rack to the lower position and preheat to 450°F. Cut the potatoes into 1 1/2" pieces and place them in a pot of water. Boil for 10 minutes then remove from heat and drain.

Toss the frozen vegetables with 1 tbsp olive oil, salt and pepper. Place in the center of two baking sheets. You could use one sheet but I didn't want to crowd the portatoes.

Take the drained potatoes and toss with 2 tbsps olive oil, salt and pepper and arrange on either side of the veggies.

Place the pork tenderloins on top of the vegetables and brush with hoisin sauce, salt and pepper.

Roast in a 450°F oven for 25-30 minutes or until the thickest part of the pork has an internal temperature of 140°F.

Combine the butter, minced garlic and parsley, salt and pepper. When the trays come out of the oven dab each tenderloin with 1 tbsp of the herbed butter and divide the remaining butter to toss with the potatoes and vegetables.

Let rest 5-10 minutes before slicing.

Each tenderloin serves 3-4 people and you can easily freeze one for a later date.

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