Recipe: Sheet Pan BBQ Pork Tenderloin with Green Beans and Cauliflower

(Image Credit: Joe Lingeman)

While mild-mannered pork tenderloin can be paired with just about any kind of sauce or flavor combo, you’ll be hard-pressed to find one more irresistible than smoky-sweet BBQ sauce. Not only does a generous slick of sauce brushed over the meat keep it super tender and juicy, but the warm aroma of the spices also seeps into the pork as it roasts. Toss it on a sheet pan with a couple of veggies for a one-pan meal, and in less than 30 minutes you’ll be tucking into dinner.


Skip the Sear and Go Straight to the Oven

While I used to always sear pork tenderloin in a skillet before finishing it in the oven, I recently learned there’s an easier way to get this family favorite on the table (even Ina agrees!). All you need to do is brush it with some sauce, then slide it onto a sheet pan and into the fiery-hot oven.

Since the pork takes longer to cook than the veggies, you’ll want to cook it part of the way through first, then flip the tenderloin, add the veggies to the sheet pan, and send it back to the oven. Those final minutes of cooking are just enough to get the green beans and cauliflower wonderfully tender with gently charred edges.

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BBQ Pork Tenderloin with Green Beans and Cauliflower

Serves2 to 4

Prep time: 5 minutes

Cooking time: 20 minutes to 25 minutes


  • 2 tablespoons

    olive oil, plus more for the baking sheet

  • 1

    (1- to 1 1/2-pound) pork tenderloin

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 teaspoon

    kosher salt, divided

  • 1/4 cup

    barbecue sauce, divided, plus more for serving

  • 1

    small head cauliflower (about 8 ounces), cut into bite-size florets

  • 8 ounces

    green beans


  1. Arrange a rack in the middle of the oven and heat to 425°F. Lightly coat a rimmed baking sheet with olive oil.

  2. Season the pork all over with the pepper and 1/2 teaspoon of the salt. Brush with 2 tablespoons of the barbecue sauce. Place on one side of the baking sheet.

  3. Roast for 10 minutes. Meanwhile, place the cauliflower, green beans, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a large bowl and toss to combine.

  4. Remove the baking sheet from the oven. Flip the pork and brush with the remaining 2 tablespoons barbecue sauce. Add the vegetables in an even layer on the other side of the baking sheet. Roast until the pork is cooked through and the vegetables are tender, 10 to 15 minutes more.

Recipe Notes

Storage: Leftovers will keep in a covered container in the refrigerator for up to 4 days.