Yes, Yes, Yes, Yes, Yes!!!!!! Ms. Ashley girl, your soothing, calm & quiet demeanor are so intoxicating to hear and your patience with food prep and food presentation are so mesmerizing... Like Julia & Bridget, and the rest of the ATK/CC/CI family, I could watch you all day!!! Thank you for this great recipe.
Oh yes! I choose Saturday this week. Got my guy coming over, will use a nice platter and we each can just get forks and meet in the middle. TY Ashley 😏
Ashley, I was admiring your knife skills as you were chopping chives and realized you're left handed - me too! I've been disappointed in my results with pork tenderloin. Thanks for great tips. Looking forward to trying this.
Hello Pam how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
Looks delicious and it’s simple to make but elegant enough for a last minute dinner party and this plus a salad and bread and some wine or iced tea, dinner is done!
It’s a cold ice storm type of day here in Ohio and I just fixed this recipe. It was absolutely delicious. I followed the directions as close as I could. Loved the Hoisin sauce on the meat. We will be preparing this dish again.
I still have to make that Carolina lemon pie with the saltine cracker crust. I just saw you do it again on Create. There must be a shortage of saltines, I had a hard time finding some. This sheet pan recipe is great, and can be adapted to other kinds of potatoes, and like you mentioned, asparagus or something similar as well. Even another type of meat. I love the use of the herb butter.
I love fingerling potatoes but have a hard time finding them in my area. This can be done in the air fryer also for smaller portions for those who only need one or two servings.
I made this dish using gold potatoes and pork loin instead of the fingerling potatoes and pork tenderloin. I adjusted the time and cooking temp slightly to accommodate the pork loin since it's a different cut of meat. It came out great.
Thank you for the recipe. I tried it today. My tenderloins needed about another 10 minutes though. Other than that, it was perfect. I never thought to add hoisin sauce.
Hello how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
Hello Brenda how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
Hello how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
After 25 mins of baking and then resting, the pork was not cooked through. It seemed like the green beans kept the bottom from cooking. I suggest using a meat thermometer.
Perhaps your oven calibration is off. You can check it by placing an oven-safe thermometer inside your oven, turning your oven on to whatever temperature you use most frequently, and then check the thermometer after a while to see how it compares. Then, either adjust the temperature above or below, adjust the cooking times, and/or have the appliance serviced/recalibrated by a professional. Whenever I use the oven at my grandparent's home, I tend to burn things because it runs super hot! After many burnt cookies and frozen pizzas, I've finally learned to shave off at least 5 minutes of baking time to account for the difference. I hope this helps and happy cooking!
I've never been a big fan of pork loin and tenderloin -- too lean and dry so I limited its use to stir fry, but you miss out on the pork *chop* aspect of those cuts. This recipe obviously cracks to code on that with nice chunks or mini-chops of lean but moist meat. And in a one-pan meal to boot. Nice job!
@@jeanettewasick2156 Uh, it's pork so yeah, well done. And don't give me the foodie nonsense that there's no longer any risk of trichinosis because I just googled it and the Cleveland Clinic says the risk still exists.
It was the co winner with california olive ranch global medium blend in their grocery store olive oil taste test a few years ago. The exact product was "Bertolli Extra Virgin Olive Oil, Original, Rich Taste" and its a good lower mid price range general purpose olive oil. Edit: here is the tasting blurb from the two winners Bertolli: Tied for first place, this oil was described as “very green, very grassy” and brought a “nice balance and presence in the dressing,” offering a “contrast of fruity, bitter oil with tangy vinegar.” “This is one worth buying,” one taster wrote. “The oil truly enhances beans and makes a simple dish feel special. It’s flavorful immediately and finishes strong.” Cali olive ranch: The reformulated international version of our previous supermarket favorite earned praise in vinaigrette for being “rich and fruity, so delicious," and "very olive-forward,” with “good balance.” “Tastes fresher and brighter” than other samples, one taster noted. Drizzled over beans, it was “superyummy. Now I get what this dish is supposed to be like: rich and complex and beyond either ingredient on its own.” I prefer the cali olive ranch but the bertolli is cheaper and I cooked happily with it for years and would buy it again. Both are good all round general purpose oils. Plenty of flavor for finishing and salad dressings without being too bitter or peppery for people with sensitive palettes and cheap enough for use in cooking with heat where you lose a lot of the flavor.
If you were to brown the tenderloin first in a skillet, would that help or hurt anything? I want to try this recipe out but I have a tenderloin that's WAY bigger and was thinking I could brown it in a stainless steel skillet first.
The hoisin sauce will probably burn in the pan when trying to sear the meat. You could try to sear it in the skillet first, then brush the hoisin sauce on afterwards before putting it in the oven to roast.
I do have a question, I thought to keep the tenderloin more juicy and tender its best to brine the tenderloin. Was there something done differently with this recipe so you don't have to brine it?
I'd say no...unless you just add them to the sheet pan in the last few minutes, just to heat them up. It's not gonna be the same with canned...they're a bit mushy.
You'd be better off using frozen green beans over the canned versions. Perhaps rinse the frozen green beans off first to get rid of any ice, then pat dry with paper towels or spin dry them in a salad spinner. Then coat them in the olive oil and seasonings as Ashley demonstrated herein the video. Hope this helps and wishing you happy cooking!
Perhaps some thin/young spears of asparagus, some peeled and sliced broccoli stems and florets, or some other root veggies like sweet parsnips and/or carrots? Maybe even some thick slices of cabbage (or bok choy stems) arranged so as to elevate the meat and to allow the leaves to get basted by the flavorful drippings.
I’ve now made this dish twice. It came out great but I was wondering if anyone else experienced a strange after taste with the leftovers that (I think) is due to the hoisin sauce. Fresh out of the oven, the aroma and taste were both great, but the reheated leftovers a day or 2 later was another story. The aroma was a bit off and the potatoes that had a bit of hoisin sauce on them tasted strange. I love hoisin sauce and Mu shu pork but I’m wondering if the chemistry changes a bit after cooking.
Steel wool and/or SOS pads. It's how we keep all our stainless steel pans clean. Try to soak the pan as soon as it's cool enough. It will last you a lifetime.
Timely, thorough clean-up…no steel-wool or equivalent required: immerse in hot, soapy water as soon as the pan is cool enough to avoid warping, leave for 10-15 min; I use a stiff nylon-bristled brush, occasionally a nylon scrubber, rinse, dry, put away. Seems to be a lost art these days…no kids learning-by-doing the family dishes after dinner anymore, I guess. Dishwashing machines aren’t perfect, and they aren’t supposed to be. 50-yo roommate seems to think caked-on food debris straight from the washer is “fine” - ‘cause “it’s *been* washed”….
@@charliemoody7168 Oh my, that "younger" generation. I never had a dishwasher, and always do my own in the sink. They never get put away "dirty". After using any plate, bowl, utensil, it gets wiped clean of any food debris or oil with a paper towel first, then soaked in water in the sink until I'm ready to do them. Then hot soapy water and a good scrub pad, and a rinse in hot running water. I bet I use far less water than a dishwashing machine. And I'm done in half the time, dishes put away, sink cleaned. I usually have the Create channel on while I'm doing them, and it's usually ATK or Cook's Country, lol. ( 70 yo next month )
Hoisin sauce. It's a Chinese sauce that's so common you'll find it in the international foods section of just about any mainstream grocery store in America.
I love America's Test Kitchen recipes, however this pork tenderloin had no flavor. I even used the recommended Hoisin Sauce. The vegetables were excellent.
That butter melted straight down to the cutting board. You should've brushed it all over. The meat is dry on the outside going toward the ends. You can tell when you went to slice it the butter was now brushed all over. Not fooling anyone.
Hoisin sauce is often referred to as "Chinese BBQ Sauce" and it is located with the Asian and Chinese condiments section in most grocery stores. I hope this helps you and happy cooking!
Arranging food on a sheet pan is NOT architecture. I just love ity when people trivialize a profession that requires as many years of education, internship and liciensing as a physician.
Looks great. But I’m guessing it’s for 4 grown people and 2 lb’s of meat is a lot. BTW please show that you need to remove all the silver skin not just a small strip down the middle. And remove jewelry when cooking - rings especially it’s bad hygiene.
Getting food, grease, etc on jewelry is bad for the jewelry, too The “silver skin” (fascia) wraps around EVERY muscle - you maybe missed where, once she got grip on it, SHE PULLED THE WRAP OFF
Yes, Yes, Yes, Yes, Yes!!!!!! Ms. Ashley girl, your soothing, calm & quiet demeanor are so intoxicating to hear and your patience with food prep and food presentation are so mesmerizing... Like Julia & Bridget, and the rest of the ATK/CC/CI family, I could watch you all day!!! Thank you for this great recipe.
Can't wait to try this! Please make mores vids on one-pan meals!!
Oh yes! I choose Saturday this week. Got my guy coming over, will use a nice platter and we each can just get forks and meet in the middle. TY Ashley 😏
This is such a beautiful dish I would try this with salmon
That actually sounds amazing, I might try that
That is a great idea, just remember that those potatoes take a bit to cook, but the salmon wont!
Ashley, I was admiring your knife skills as you were chopping chives and realized you're left handed - me too! I've been disappointed in my results with pork tenderloin. Thanks for great tips. Looking forward to trying this.
Hello Pam how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
So glad to see a lefty in the Test Kitchen!!
Definitely company worthy. I wish that meal was sitting in front of me now. Yum.
Tried this out a few weeks ago. Fantastic! Grew up on ATK and I have never had a disappointing recipe!
This recipe looks delish and seems so easy!! Also, the results are easy on the eyes and so is Ashley
Looks delicious and it’s simple to make but elegant enough for a last minute dinner party and this plus a salad and bread and some wine or iced tea, dinner is done!
This looks amazing--Ashley, you're such an amazing teacher!
This looks amazing. I love pork tenderloin. I usually am doing the sides separate but this one pan recipe is even easier.
I MADE THIS YESTERDAY--PAID ATTENTION TO THE INSTRUCTIONS AND WOW IT WAS ABSOLUTELY FABULOUS MY WHOLE FAMILY LOVED IT. THANK YOU ASHLEY!!!!!!
This recipe has become a monthly staple in the rotation. Thanks ATK and Ashley!
like the way you teach the preparation and the actual cooking. ( you look amazing Ashley)
Simply the best pork loin ever. Juicy and savory. Beans and potatoes were perfect!
I made this tonight but used onions under the tenderloin and used squash instead of potatoes -- fabulous!
Made this for supper last night for the family……delicious!
It’s a cold ice storm type of day here in Ohio and I just fixed this recipe. It was absolutely delicious. I followed the directions as close as I could. Loved the Hoisin sauce on the meat. We will be preparing this dish again.
Hi there, I made this dish yesterday, it was so yummy, I added mushrooms and onions, but, didn't do the butter, great recipe
Best method/recipe on TH-cam so far. Just have to pick up some hoison sauce tomorrow.👍
I still have to make that Carolina lemon pie with the saltine cracker crust. I just saw you do it again on Create. There must be a shortage of saltines, I had a hard time finding some. This sheet pan recipe is great, and can be adapted to other kinds of potatoes, and like you mentioned, asparagus or something similar as well. Even another type of meat. I love the use of the herb butter.
This recipe is fantastic! Thanks ATK!
It was yummy. Absolutely delicious.
I am SO doing this. Thank you Ashley. You're amazing
I love fingerling potatoes but have a hard time finding them in my area. This can be done in the air fryer also for smaller portions for those who only need one or two servings.
Ikr, I've never seen them in a regular grocery store.
I made this dish using gold potatoes and pork loin instead of the fingerling potatoes and pork tenderloin. I adjusted the time and cooking temp slightly to accommodate the pork loin since it's a different cut of meat. It came out great.
Thank you America’s Test Kitchen for giving us the recipe for this one! Finally! 🎉
Thank you for the recipe. I tried it today. My tenderloins needed about another 10 minutes though. Other than that, it was perfect. I never thought to add hoisin sauce.
This recipe is really good and works in the crockpot, too. Just add 1 1/4 to 1/2 cups water or chicken stock. th-cam.com/video/8UczcVbJeoI/w-d-xo.html
I agree about the additional time needed
Love Ashley~
Well done as always, Ashley. Thank you!!
That looks amazing. Thank you, thank you, thank you 💜 💕
Hello how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
Thanks. Recipe came out amazing. My husband said "Delish!"
She has THE most gorgeous hair!
That looks sooo delicious and super easy! 👌 ❤
Looks so good!
This looks amazing, I'm loving the one pan meal.......Brilliant!!
Wow this is another hit, big time winner thanks😊
I'm going to make this. Looks wonderful.
Hello Brenda how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
Another one of my Fav go to recipes :)
Hello how are you doing. I believe you are healthy and also having a nice weather where you are. I live in Virginia USA and I'm looking for a new friend Ok!
The butter would have been to another level by adding a few crumbles of Bleu cheese in the butter!
wow - I'm making this! thank you 🙂
Looking forward to trying this.
coming soon to my kitchen. thank you.
After 25 mins of baking and then resting, the pork was not cooked through. It seemed like the green beans kept the bottom from cooking. I suggest using a meat thermometer.
Maybe you enjoy gnawing leather but I don't.
Perhaps your oven calibration is off. You can check it by placing an oven-safe thermometer inside your oven, turning your oven on to whatever temperature you use most frequently, and then check the thermometer after a while to see how it compares. Then, either adjust the temperature above or below, adjust the cooking times, and/or have the appliance serviced/recalibrated by a professional. Whenever I use the oven at my grandparent's home, I tend to burn things because it runs super hot! After many burnt cookies and frozen pizzas, I've finally learned to shave off at least 5 minutes of baking time to account for the difference. I hope this helps and happy cooking!
Looks so good.
So great I really like it 😋🍽
Amazing! thanks Ashley and ATK
Looks delicious! Beautiful kitchen, btw.
Looks delicious 😋
Looks amazing
Oh my god that's so good 😋 that is some thing I could make
Thanks, I’m going to try this, but with less salt. 🙂
I imagine this will work for beef as well. Maybe a couple of flank steaks cut to three-inch widths and laid length wise on the veggies
I've never been a big fan of pork loin and tenderloin -- too lean and dry so I limited its use to stir fry, but you miss out on the pork *chop* aspect of those cuts. This recipe obviously cracks to code on that with nice chunks or mini-chops of lean but moist meat. And in a one-pan meal to boot. Nice job!
If you think it's dry then you're over cooking it.
@@jeanettewasick2156 Uh, it's pork so yeah, well done. And don't give me the foodie nonsense that there's no longer any risk of trichinosis because I just googled it and the Cleveland Clinic says the risk still exists.
I've never prepared, or eaten fingerling potatoes. I don't know why. It's past time to try.
YUM 😋 I'd cut it on a plate so I don't lose all that flavor oozing out YUM
Is that a solid but cheap olive oil you're using? I see that in Canada and I'm never sure which ones to buy.
It was the co winner with california olive ranch global medium blend in their grocery store olive oil taste test a few years ago. The exact product was "Bertolli Extra Virgin Olive Oil, Original, Rich Taste" and its a good lower mid price range general purpose olive oil.
Edit: here is the tasting blurb from the two winners
Bertolli: Tied for first place, this oil was described as “very green, very grassy” and brought a “nice balance and presence in the dressing,” offering a “contrast of fruity, bitter oil with tangy vinegar.” “This is one worth buying,” one taster wrote. “The oil truly enhances beans and makes a simple dish feel special. It’s flavorful immediately and finishes strong.”
Cali olive ranch: The reformulated international version of our previous supermarket favorite earned praise in vinaigrette for being “rich and fruity, so delicious," and "very olive-forward,” with “good balance.” “Tastes fresher and brighter” than other samples, one taster noted. Drizzled over beans, it was “superyummy. Now I get what this dish is supposed to be like: rich and complex and beyond either ingredient on its own.”
I prefer the cali olive ranch but the bertolli is cheaper and I cooked happily with it for years and would buy it again. Both are good all round general purpose oils. Plenty of flavor for finishing and salad dressings without being too bitter or peppery for people with sensitive palettes and cheap enough for use in cooking with heat where you lose a lot of the flavor.
@@mgkleym Great thanks! I can't get the California Olive Ranch here so that's good to know.
@@mgkleymWhat a thoughtful reply. Bravo!
If you were to brown the tenderloin first in a skillet, would that help or hurt anything? I want to try this recipe out but I have a tenderloin that's WAY bigger and was thinking I could brown it in a stainless steel skillet first.
I'd brown it first, then reduce the time in the oven for the pork...everything else stays the same.
The hoisin sauce will probably burn in the pan when trying to sear the meat. You could try to sear it in the skillet first, then brush the hoisin sauce on afterwards before putting it in the oven to roast.
I do have a question, I thought to keep the tenderloin more juicy and tender its best to brine the tenderloin. Was there something done differently with this recipe so you don't have to brine it?
Can you use canned green beans if the store is out of fresh green beans?
I'd say no...unless you just add them to the sheet pan in the last few minutes, just to heat them up. It's not gonna be the same with canned...they're a bit mushy.
You'd be better off using frozen green beans over the canned versions. Perhaps rinse the frozen green beans off first to get rid of any ice, then pat dry with paper towels or spin dry them in a salad spinner. Then coat them in the olive oil and seasonings as Ashley demonstrated herein the video. Hope this helps and wishing you happy cooking!
What would be good substitutes for green beans?
Perhaps some thin/young spears of asparagus, some peeled and sliced broccoli stems and florets, or some other root veggies like sweet parsnips and/or carrots? Maybe even some thick slices of cabbage (or bok choy stems) arranged so as to elevate the meat and to allow the leaves to get basted by the flavorful drippings.
I’ve now made this dish twice. It came out great but I was wondering if anyone else experienced a strange after taste with the leftovers that (I think) is due to the hoisin sauce. Fresh out of the oven, the aroma and taste were both great, but the reheated leftovers a day or 2 later was another story. The aroma was a bit off and the potatoes that had a bit of hoisin sauce on them tasted strange. I love hoisin sauce and Mu shu pork but I’m wondering if the chemistry changes a bit after cooking.
Ashley, you need your own You Tube channel. I would be the first subscriber.
I love green beans but my family does not. Could you substitute carrots? Or both at same time?
No
Is the butter used unsalted (since salt was added, just checking!) ?
I would use unsalted butter since she added salt.
Why not sauce first and pepper second? Aren't you brushing pepper down stream/stroke?
How in the world does she keep her sheet pan so clean?
Steel wool and/or SOS pads. It's how we keep all our stainless steel pans clean. Try to soak the pan as soon as it's cool enough. It will last you a lifetime.
Timely, thorough clean-up…no steel-wool or equivalent required: immerse in hot, soapy water as soon as the pan is cool enough to avoid warping, leave for 10-15 min; I use a stiff nylon-bristled brush, occasionally a nylon scrubber, rinse, dry, put away.
Seems to be a lost art these days…no kids learning-by-doing the family dishes after dinner anymore, I guess. Dishwashing machines aren’t perfect, and they aren’t supposed to be. 50-yo roommate seems to think caked-on food debris straight from the washer is “fine” - ‘cause “it’s *been* washed”….
@@charliemoody7168 Oh my, that "younger" generation. I never had a dishwasher, and always do my own in the sink. They never get put away "dirty". After using any plate, bowl, utensil, it gets wiped clean of any food debris or oil with a paper towel first, then soaked in water in the sink until I'm ready to do them. Then hot soapy water and a good scrub pad, and a rinse in hot running water. I bet I use far less water than a dishwashing machine. And I'm done in half the time, dishes put away, sink cleaned. I usually have the Create channel on while I'm doing them, and it's usually ATK or Cook's Country, lol. ( 70 yo next month )
Those tenderloins did not have all of their silver skin removed. Girl, take your time and do it right.
I want to make this so bad but alas I am only one person. Lol
😋
What kind of sauce did she use?
Hoisin Sauce
Hoisin sauce. It's a Chinese sauce that's so common you'll find it in the international foods section of just about any mainstream grocery store in America.
Thank you!
It's often referred to as "Chinese BBQ Sauce"!
An option for thanksgiving…
😄 “Stop screaming.” 😄
I love America's Test Kitchen recipes, however this pork tenderloin had no flavor. I even used the recommended Hoisin Sauce. The vegetables were excellent.
I hear a whispery voice saying, "eat me..."
5 more minutes on the pork is recommended
“Red” pork is a no no
😀
My 2 cents worth. Pork tenderloin is expensive compared to regular pork roast as well as those pricey fancy potatoes, so, this is is a no for me.
That butter melted straight down to the cutting board. You should've brushed it all over. The meat is dry on the outside going toward the ends. You can tell when you went to slice it the butter was now brushed all over. Not fooling anyone.
What what sauce?
I listened 3x and still don’t understand what she’s saying.
Hoisin sauce.
Hoisin sauce is often referred to as "Chinese BBQ Sauce" and it is located with the Asian and Chinese condiments section in most grocery stores. I hope this helps you and happy cooking!
*"Pan architecture", give me a break!* 😂🤣
Arranging food on a sheet pan is NOT architecture. I just love ity when people trivialize a profession that requires as many years of education, internship and liciensing as a physician.
Looks great. But I’m guessing it’s for 4 grown people and 2 lb’s of meat is a lot. BTW please show that you need to remove all the silver skin not just a small strip down the middle.
And remove jewelry when cooking - rings especially it’s bad hygiene.
Perhaps taking a strip is enough to keep it from strangling the roast?
Is she cooking for you? NO, so stop telling her what to do !!
Getting food, grease, etc on jewelry is bad for the jewelry, too
The “silver skin” (fascia) wraps around EVERY muscle - you maybe missed where, once she got grip on it, SHE PULLED THE WRAP OFF
@@jeanettewasick2156 She is cooking for all of us - she is teaching and has some very bad habits.
Let's Go Brandon !!!