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One pan Dijon Pork Tenderloin and veggies is a complete dinner you can pull off any night. Crispy potatoes, tender green beans, and juicy pork soak up a garlicky honey Dijon sauce so every bite is packed with flavor.
I love one pan meals because there is less to wash and more time to enjoy. Everything cooks together so the pork stays tender while garlic, honey, Dijon, and whole grain mustard create a savory tang you will want to spoon over everything. If you are looking for a reliable dijon pork tenderloin recipe, this dijon mustard pork tenderloin delivers big flavor with simple ingredients, making it an easy mustard pork tenderloin you will come back to often.
What Makes This Recipe Work
Everything cooks in one pan so flavors build together. Crispy potatoes and tender green beans cuddle up to juicy Dijon Pork Tenderloin, and the garlicky honey Dijon sauce clings to every bite for a savory, tangy finish that tastes restaurant worthy.
The method is simple and reliable for weeknights. A quick sear, brief roast, and a swirl of whole grain mustard keep the pork tender and the sauce glossy, giving you a no-fuss dijon pork tenderloin recipe. If you have been craving a classic dijon mustard pork tenderloin or want a flexible mustard pork tenderloin you can tweak with herbs or cream, this delivers every time.
What Goes Into Dijon Pork Tenderloin
A handful of pantry staples build a punchy honey Dijon garlic sauce while veggies roast alongside for a full one pan Dijon Pork Tenderloin dinner.
- Pork Tenderloins: Lean, quick-cooking cut that stays tender with a hot sear and short roast.
- Dijon Mustard: Smooth, tangy backbone of the sauce that defines classic dijon mustard pork tenderloin flavor.
- Garlic: Fresh crushed cloves perfume the pan and deepen the savory, slightly sweet glaze.
- Baby Potatoes: Quartered and patted dry so they crisp beautifully and soak up the tasty drippings.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Dijon Pork Tenderloin
- Preheat and Crisp Potatoes: Preheat oven to 220°C | 440°F; heat 1 tablespoon oil in a 14 inch skillet; cook potatoes for 6 minutes; season with salt and pepper.
- Season the Pork: Pat pork dry with paper towe and then trim silver skin if needed. Season all the sides with salt and pepper. Then set this aside while potatoes cook.
- Make the Dijon Mix: Whisk honey, Dijon, wholegrain mustard, garlic, and 1 tablespoon oil; stir until smooth; taste and adjust salt; reserve one third for basting.
- Coat the Tenderloins: Place tenderloins in a bowl; pour over two thirds of the sauce; turn to coat evenly; let sit while the skillet heats.
- Sear in the Skillet: Push potatoes to one side; add tenderloins to the open space; sear on four sides until lightly browned; use tongs to turn.
- Baste and Transfer: Brush pork with the reserved sauce; sprinkle rosemary or thyme; move skillet to the oven or a baking dish; roast 15 minutes.
- Add Beans and Finish: Remove pan from oven and scatter green beans around; return to oven and cook until beans are tender and pork reaches 63°C | 145°F.
- Rest and Serve: Transfer pork to a board; rest 5 minutes to keep juices in; slice into medallions; serve with potatoes, green beans, and pan juices.
Open with Caprese Crostini With Grilled Avocado. The juicy tomatoes, creamy grilled avocado, and crisp toasts bring a fresh bite that cuts through the garlicky honey Dijon sauce on the Dijon Pork Tenderloin.
For something cozy on the side, ladle up Lentil Soup. Its earthy broth and tender lentils pair naturally with mustard and herbs, rounding out the plate without feeling heavy. Finish on a light, sweet note with Maple Grilled Peaches & Almond Cookie Crumb, a warm fruit dessert with a little crunch that flatters every savory bite.
Recipe FAQ’s
Not required. This dijon pork tenderloin recipe gets plenty of flavor from the sear and the honey Dijon garlic sauce.
Use smooth Dijon for balance, then add wholegrain for texture. This combo gives true dijon mustard pork tenderloin flavor.
Pat them very dry, preheat the pan, and avoid crowding. Stir only occasionally so edges brown and stay crisp.
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Dijon Garlic Pork Tenderloin
Ingredients
- 1 pound baby potatoes quartered and pat dry with paper towels
- 3 tablespoons olive oil divided
- 2 pounds pork tenderloins
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2 tablespoons honey
- 2 tablespoons wholegrain mustard
- 1 tablespoon Dijon mustard mild and smooth
- 4 cloves garlic crushed
- 1 pound green beans trimmed and halved
- 2 tablespoons fresh rosemary choppe, or thyme
Instructions
- Preheat oven to 220°C | 440°F. Heat 1 tablespoon of oil in a large skillet (12-14 inch) or pan over medium-high heat. When skillet is hot, add in the potatoes. Sprinkle with salt and pepper, and fry for 6 minutes, stirring occasionally, until crisp on the edges.
- While potatoes are cooking, pat pork dry with paper towel and season with salt and pepper.
- In a small bowl, whisk together honey, mustards, garlic and 1 tablespoon oil. Pour two thirds of the sauce over the tenderloins to coat evenly, and reserve the remaining sauce for cooking later.
- Push the potatoes to one side of the skillet and add in the tenderloins, searing them for a couple of minutes on all sides (use tongs to turn them so they slightly brown on all four sides).
- Baste the pork with the remaining sauce, sprinkle with the fresh herbs and transfer skillet to the hot oven. (If you don’t have a skillet, transfer pork and potatoes to a large baking dish.)
- Roast for about 15 minutes, or until potatoes are ‘just’ fork tender. Remove skillet (or dish) from oven, add the green beans to the skillet/dish around the tenderloins and potatoes; and transfer back into the oven. Continue cooking until the pork is cooked to your liking and the green beans are tender (about 6-10 minutes, depending on your oven).
- Once the tenderloins are cooked, let rest for 5 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish is wonderful. The pork was tender, potatoes crisp, and the vegetables perfect. I doubled the sauce since my family likes sauce. The after cooking, I removed everything from the pan, added a small shallot and some thyme to the drippings in the pan, cooked them until the shallots softened, then deglazed the pan with 1/2 cup of white wine and cooked until the sauce was thickened. It made a wonderful topping to the pork. Instead of green beans I used asparagus. It was delicious! I wanted to post a photo, but I can’t figure out how to.