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Sheet-Pan Pork, Sweet Potatoes & Green Beans

Serves 4 (one-quarter of the batch)

50 min prep/cook; 53 min total including 3 min pork rest

Ingredient allergen flags: No major allergens in the base recipe. Check labels.

Check actual labels and cross-contact. Allergen guidance and swaps

Juicy pork loin shares two trays with browned sweet potatoes and green beans.

AI-generated illustration of Sheet-Pan Pork, Sweet Potatoes & Green Beans, showing the base recipe

Ingredients

  • 1 1/3 lb (600 g) boneless pork loin, sliced into 1-inch-thick pieces
  • 1 1/3 lb (600 g) sweet potatoes, cut into 3/4-inch cubes
  • 1 lb (450 g) plain frozen green beans
  • 2 Tbsp (27 g) olive oil
  • 2 cloves (6 g total) garlic, minced
  • 1 tsp (1 g) dried oregano

Method

  1. Heat oven to 425°F. Toss sweet potatoes with half the oil and spread on one rimmed tray; roast 15 minutes.
  2. Put pork and frozen green beans on a second rimmed tray, separated from each other. Coat with remaining oil, garlic and oregano. Season with salt and pepper to taste. Roast 15-20 minutes, until pork reaches 145°F in the thickest part; rest the pork for 3 minutes before cutting.
  3. Continue cooking vegetables until tender and browned, following the green-bean package cooking instructions. Divide into four portions.

Allergy / dietary substitutions

Pork: use plain chicken breast instead (no tracked major allergens added), cook separately to 165°F and adjust the cooking time. Use plain vegetables; sauces may add milk, soy or wheat.

Training-day additions

Add extra sweet potato (no tracked allergens added) or bread (adds wheat).

Store / pack

Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days. Pack cold with two ice sources; see Keep good food safe. Reheat leftovers to 165°F.

Approximate nutrition / serving

480 kcal · Protein 37 g · Carbohydrate 40 g · Fat 20 g

Approximate per serving of the base recipe; add-ons and swaps are excluded. See How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw animal foods from ready-to-eat food. See Keep good food safe.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 1/3 lb (600 g) boneless pork loin, sliced into 1-inch-thick pieces — USDA SR Legacy FDC 168314; 600 edible g
  • 1 1/3 lb (600 g) sweet potatoes, cut into 3/4-inch cubes — USDA SR Legacy FDC 168482; 600 edible g
  • 1 lb (450 g) plain frozen green beans — USDA SR Legacy FDC 169962; 450 edible g
  • 2 Tbsp (27 g) olive oil — USDA SR Legacy FDC 171413; 27 edible g
  • 2 cloves (6 g total) garlic, minced — USDA SR Legacy FDC 171325; 6 edible g
  • 1 tsp (1 g) dried oregano — USDA SR Legacy FDC 171328; 1 edible g
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