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Sliced roasted pork with crispy potatoes and fresh dill on a serving platter

Sheet-Pan Dinners

Sheet-Pan Dill Pork Tenderloin with Crispy Smashed Potatoes

Juicy mustard-glazed pork tenderloin, crackly smashed potatoes, and blistered green beans finished with fresh dill on one sheet pan.

Developed for DishGal · Updated 2026-08-22

Prep25 min
Cook35 min
Total60 min
Cost$4.45

Directions

  1. Parboil the potatoes

    Heat the oven to 450°F with a rack in the upper-middle position. Put the potatoes in a saucepan, cover with cold water by 1 inch, season the water generously with salt, and bring to a boil. Simmer 12 to 15 minutes, until a paring knife slides in with slight resistance. Drain well and let steam-dry 5 minutes.

  2. Mix the glaze

    Stir the Dijon, maple syrup, garlic, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons dill, and 1 teaspoon finely grated lemon zest. Reserve 1 tablespoon of this clean glaze in a small bowl before it touches the raw pork.

  3. Smash and start the potatoes

    Place the potatoes on a heavy rimmed half-sheet pan and flatten each to about 1/2 inch thick with the bottom of a sturdy glass. Drizzle with 1 tablespoon oil and season with 1/2 teaspoon salt and the remaining black pepper. Roast 15 minutes.

  4. Add the pork and beans

    Pat the pork dry and coat it all over with the larger portion of glaze. Carefully remove the hot pan, turn the potatoes, and clear the center for the pork. Toss the green beans and shallot with the remaining 1 tablespoon oil and remaining 1/2 teaspoon salt; arrange them around the pork without covering the potatoes.

  5. Roast to temperature

    Return the pan to the oven and roast 16 to 22 minutes, turning the pork once after 10 minutes, until its thickest part reaches 145°F and the beans are blistered. Transfer the pork to a board immediately. If the vegetables need more color, return the pan to the oven while the meat rests.

  6. Rest and finish

    Rest the pork at least 3 minutes, then brush with the reserved clean glaze and slice across the grain into 1/2-inch medallions. Squeeze half the lemon over the beans and potatoes, scatter with the remaining dill, and serve with lemon wedges.

Why this works

Why it worksParboiling gelatinizes the potato surfaces; smashing exposes more of that starchy surface to the hot pan for crisp edges.
Why it worksAdding the pork after the potatoes get a head start keeps the lean tenderloin juicy while the potatoes still become deeply browned.
Why it worksA measured 145°F pull temperature followed by a three-minute rest gives safe, moist pork instead of dry slices.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Rimmed sheet pan holding roasted chicken and vegetables Compare on AmazonHalf-sheet pansHeavy-gauge, rimmed pans give food room to roast.See current options → Digital cooking thermometer beside prepared ingredients Compare on AmazonInstant-read thermometerCheck food safely without cutting into every piece.See current options → Oven mitts beside hot pots and pans Compare on AmazonHeat-safe oven mittsGrip and forearm coverage matter when moving a loaded pan.See current options →

Swaps & notes

Easy swaps

  • Use broccoli florets or thin asparagus instead of green beans; add asparagus only for the final 10 to 12 minutes.
  • Substitute whole-grain mustard for Dijon for a coarser glaze, or honey for the maple syrup.
  • If using two smaller tenderloins, begin checking both at 14 minutes and remove each one as it reaches 145°F.

Cook notes

  • Pork tenderloin is the narrow, boneless cut, not the much larger pork loin; the two require different cooking times.
  • Dry green beans and potatoes brown better. Water on their surfaces creates steam and softens the potato edges.
  • Reserve finishing glaze before brushing the raw meat to avoid cross-contamination. Discard any glaze or utensil that touched raw pork.

Storage

Refrigerate pork and vegetables in a shallow airtight container for up to 4 days. Reheat the potatoes and beans on a sheet pan at 400°F for 8 to 10 minutes. Add pork slices for only the final 3 to 4 minutes and heat leftovers to 165°F so the lean meat does not dry out. Freeze sliced pork for up to 2 months; potatoes are best refrigerated rather than frozen.

Questions

Is pork safe if it is slightly pink?

Color is not a reliable doneness test. Whole-muscle pork is safe when its thickest part reaches 145°F and then rests for at least 3 minutes; a faint pink center can remain at that temperature.

Can I skip boiling the potatoes?

Not for the same texture and timing. Raw potatoes take longer to soften and will not smash cleanly. You can parboil them up to 2 days ahead, refrigerate them dry, and continue with the recipe when ready.

What if my tenderloin is done before the potatoes?

Move the pork to a board as soon as it reaches 145°F. Tent it loosely and let the potatoes roast 5 to 8 minutes longer; the pork can rest that long without becoming cold.

Sheet-Pan Dill Pork Tenderloin with Crispy Smashed Potatoes
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1. Parboil the potatoesHeat the oven to 450°F with a rack in the upper-middle position. Put the potatoes in a saucepan, cover with cold water by 1 inch, season the water generously with salt, and bring to a boil. Simmer 12 to 15 minutes, until a paring knife slides in with slight resistance. Drain well and let steam-dry 5 minutes.
2. Mix the glazeStir the Dijon, maple syrup, garlic, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons dill, and 1 teaspoon finely grated lemon zest. Reserve 1 tablespoon of this clean glaze in a small bowl before it touches the raw pork.
3. Smash and start the potatoesPlace the potatoes on a heavy rimmed half-sheet pan and flatten each to about 1/2 inch thick with the bottom of a sturdy glass. Drizzle with 1 tablespoon oil and season with 1/2 teaspoon salt and the remaining black pepper. Roast 15 minutes.
4. Add the pork and beansPat the pork dry and coat it all over with the larger portion of glaze. Carefully remove the hot pan, turn the potatoes, and clear the center for the pork. Toss the green beans and shallot with the remaining 1 tablespoon oil and remaining 1/2 teaspoon salt; arrange them around the pork without covering the potatoes.
5. Roast to temperatureReturn the pan to the oven and roast 16 to 22 minutes, turning the pork once after 10 minutes, until its thickest part reaches 145°F and the beans are blistered. Transfer the pork to a board immediately. If the vegetables need more color, return the pan to the oven while the meat rests.
6. Rest and finishRest the pork at least 3 minutes, then brush with the reserved clean glaze and slice across the grain into 1/2-inch medallions. Squeeze half the lemon over the beans and potatoes, scatter with the remaining dill, and serve with lemon wedges.