Sheet-Pan Pork and Green Beans with Dijon Glaze
This sheet-pan pork and green beans dinner is my kind of weeknight win: minimal prep, fast cook time, and a glossy Dijon glaze that tastes like you worked way harder than you did. Everything roasts together on one pan—juicy pork, crisp-tender green beans, and a sweet-tangy sauce that clings to every bite.
Why you’ll love this one-pan dinner
- True one-pan meal: easy prep, quick cleanup.
- Big flavor, simple ingredients: Dijon, a little honey, and garlic do the heavy lifting.
- Great texture: pork stays tender while the green beans blister and stay snappy.
- Perfect for meal prep: leftovers reheat well for lunch.
Ingredients you’ll need
For the pork and green beans
- Pork tenderloin (or thick pork chops)
- Fresh green beans, trimmed
- Olive oil
- Garlic
- Kosher salt and black pepper
For the Dijon glaze
- Dijon mustard
- Honey (or maple syrup)
- Apple cider vinegar (or lemon juice)
- Soy sauce (or tamari)
- Optional: red pepper flakes for gentle heat
How to make sheet-pan pork and green beans
1) Heat the oven and prep the pan. Roast works best at high heat. Line a rimmed sheet pan with foil for easy cleanup, and lightly oil it so the beans get those browned edges instead of steaming.
2) Mix the glaze. Whisk Dijon, honey, vinegar, soy sauce, and garlic until smooth and glossy. You’ll use it in two stages: some for roasting, some to finish.
3) Season and arrange. Pat the pork dry (this helps it brown). Toss green beans with olive oil, salt, and pepper. Place pork in the center with the beans around it in a single layer.
4) Roast and glaze. Brush pork with some glaze and drizzle a little over the beans. Roast until the pork is just cooked through and the beans are blistered and tender-crisp.
5) Rest, slice, and finish. Rest the pork before slicing so it stays juicy. Drizzle with the remaining glaze (or warm it briefly if you want it extra glossy) and serve right away.
Timing & doneness (so the pork stays juicy)
- Pork tenderloin: Pull at 145°F internal temperature, then rest 5–10 minutes before slicing.
- Pork chops: Use thick chops (about 1-inch). They’re done at 145°F as well.
- Green beans: Best when lightly blistered and still bright with some snap—usually the same time window as the pork at high heat.
If your beans are done early, simply move them to one side of the pan and tent loosely with foil while the pork finishes.
Pro tips for the best sheet-pan results
- Don’t crowd the beans: spread them out for browning. If needed, use a second pan.
- Dry the pork well: moisture prevents caramelization.
- Use glaze in layers: a little during roasting, the rest after slicing for maximum flavor.
- Add a quick broil (optional): 1–2 minutes at the end for extra caramelized edges—watch closely.
Easy variations
- Make it garlicky: add extra minced garlic or finish with garlic butter.
- Make it spicy: add red pepper flakes or a small spoonful of chili crisp to the glaze.
- Add potatoes: roast baby potatoes first (10–15 minutes) before adding pork and beans.
- Swap the veg: broccoli florets or asparagus work great (asparagus cooks faster, so add later).
What to serve with Dijon-glazed pork
- Cooked rice, quinoa, or couscous (great for soaking up extra glaze)
- Mashed potatoes or roasted sweet potatoes
- A simple side salad with a lemony vinaigrette
- Crusty bread if you’re in “sauce must not be wasted” mode
Storage and reheating
- Refrigerate: Store pork and green beans in an airtight container up to 3–4 days.
- Reheat: Warm gently in the microwave in short bursts, or in a 325°F oven until heated through. (Avoid high heat so the pork doesn’t dry out.)
- Meal prep tip: Save a spoonful of glaze to refresh leftovers after reheating.
Recipe: Sheet-Pan Pork and Green Beans with Dijon Glaze
Ingredients
- 1 to 1 1/4 lb pork tenderloin, trimmed (or 2 thick pork chops)
- 1 lb fresh green beans, trimmed
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 3 tbsp Dijon mustard
- 2 tbsp honey (or maple syrup)
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tbsp soy sauce (or tamari)
- Optional: pinch of red pepper flakes
Instructions
- Preheat oven to 425°F. Line a rimmed sheet pan with foil or parchment for easier cleanup; lightly grease.
- Make the glaze: whisk Dijon, honey, vinegar, soy sauce, garlic, and red pepper flakes (if using) until smooth.
- Pat pork dry. Season all over with salt and pepper.
- Toss green beans with 1 tbsp olive oil, a pinch of salt, and pepper. Spread beans on the sheet pan. Place pork in the center.
- Brush pork with about half the glaze. Drizzle a small amount over the beans (use a light hand so they roast, not steam).
- Roast 16–22 minutes, or until pork reaches 145°F in the thickest part and green beans are blistered and crisp-tender. If needed, remove beans when done and let pork finish.
- Rest pork 5–10 minutes. Slice and drizzle with remaining glaze (warm it briefly if desired). Serve immediately.
Notes
- Pork chops option: Use 1-inch chops and start checking temperature around 12–15 minutes.
- For extra browning: Broil 1–2 minutes at the end, watching closely.
- Glaze control: Reserve more glaze for finishing if you like a brighter Dijon flavor.
