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One Pan Dijon Garlic Pork Tenderloin & Veggies is a complete meal with crispy potatoes and tender green beans!
One-pan meals are my absolute favorite because you get fewer dishes to wash after dinner, and all the ingredients roast together to build so much flavor.
A quick combination of garlic, honey, Dijon, and wholegrain mustards makes THIS Dijon mustard pork tenderloin recipe taste amazing.
Table of Contents
- What Makes This Recipe Work
- Ingredients for Dijon Pork Tenderloin
- How To Cook Pork Tenderloin
- How Long To Cook Pork Tenderloin In The Oven
- Why We Do Not Marinate This Pork Tenderloin
- Recipe Tips
- What To Serve With
- Recipe FAQ’s
- Dijon Garlic Pork Tenderloin Recipe
- Storage, Reheating, and Make Ahead
- What Makes This Recipe Work
- Ingredients for Dijon Pork Tenderloin
- How To Cook Pork Tenderloin
- How Long To Cook Pork Tenderloin In The Oven
- Why We Do Not Marinate This Pork Tenderloin
- Recipe Tips
- What To Serve With
- Recipe FAQ’s
- Dijon Garlic Pork Tenderloin Recipe
- Storage, Reheating, and Make Ahead
What Makes This Recipe Work
I created this recipe because I needed a fast dinner that doesn’t leave my kitchen in a mess. Searing the meat first is the secret to locking in the juices, and a quick roast in the oven finishes cooking the pork without drying it out.
Because everything roasts in the SAME skillet, the potatoes and green beans collect all the flavor of the honey mustard pork tenderloin.
The glaze is incredibly SIMPLE to make, but the combination of garlic, honey, and two types of mustard creates a sticky, tangy sauce that clings to every slice. It is a foolproof method for a busy day when you really want a great mustard pork tenderloin without juggling multiple pots and pans. Less cleanup and more time to enjoy the food!
Ingredients for Dijon Pork Tenderloin
- Pork Tenderloins: Pork tenderloin is lean, cooks fast, and stays juicy when it is seared over high heat. Make sure you buy pork tenderloin and not a pork loin roast. I have accidentally grabbed a pork loin before, and it takes so much longer to bake, and it can dry out using the quick roasting method.
- Dijon Mustard: Really helps the marinade get a tangy flavor. You can swap it for regular mustard, but I highly recommend using Dijon for an authentic dijon mustard pork tenderloin. I also mix in a spoonful of wholegrain mustard for a better texture.
- Baby Potatoes: They roast quickly right next to the meat and soak up the pan drippings. I do not recommend using starchy baking potatoes like russets because they tend to fall apart when you cook them in the skillet.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Cook Pork Tenderloin
Fry the potatoes with salt and pepper in a small amount of oil. Pat the potato pieces dry with a paper towel before cooking to wipe away excess moisture and avoid oil splattering.
While they are cooking, mix all of your honey mustard Dijon ingredients together to create the best pork tenderloin marinade and coat the pork. During testing, I tried both marinating and not marinating, and my preference was not marinating the pork before cooking, as the Dijon mixture is quite intense and overpowers the meat.
You could roast the tenderloins as soon as they hit the skillet, or even cook them on the grill, but for flavor purposes, I sear them on all sides first. While they are searing, move the potatoes around every so often so they do not burn on the bottom. This step is optional, but I prefer to cook this way for the best flavor.
How Long To Cook Pork Tenderloin In The Oven
Transfer to the oven and roast until the meat reaches your desired internal temperature. I like my pork slightly pink and juicy, but you can of course tent it with foil and continue cooking until it cooks all the way through. Mine took around 20 minutes in the oven, but feel free to leave your pork in longer or shorter!
Yes, I used a skillet all the way through before moving the cooked meat to a cutting board to rest. I understand you may not own a skillet, and in that case, you will need to transfer the pork and potatoes to an oven-proof baking dish.
Why We Do Not Marinate This Pork Tenderloin
As I mentioned earlier, during my initial recipe testing, I tried making this dish two ways to see if a long soak would create the best pork tenderloin marinade. I tested leaving the meat in the fridge for a few hours versus cooking it right away. I quickly found that my preference is skipping the wait entirely, as not marinating actually gives you a much better result.
The mixture of Dijon, wholegrain mustard, and honey is incredibly flavorful and quite intense. When the meat sits in the liquid for too long, the sharp flavor completely overpowers the natural taste of the honey mustard pork tenderloin. Coat the meat right before it hits the skillet, and you get a perfectly balanced crust. The hot sear locks in the juices, and basting the meat with the reserved sauce right before it goes into the oven gives you a sticky and savory pork tenderloin with mustard sauce that tastes amazing without being overwhelming.
Recipe Tips
- Watch the honey: Because the Dijon marinade contains honey, it will burn very quickly if it hits a screaming hot skillet during the searing step. That is exactly why I wait to baste the meat with the reserved sauce right before transferring the pan to the oven.
- Remove the silver skin: This is a tough, silvery-white membrane running down the side of most pork tenderloins. Slip a sharp knife right under it and carefully peel it off. If you leave it on, it shrinks in the high heat and causes the meat to curl and cook unevenly.
- Don’t rush the green beans: If they go in at the same time as the potatoes, they will turn into complete mush by the time the pork is done. When you finally add them for the last few minutes, use tongs to toss them directly in the hot pan juices so they absorb all the garlic and mustard flavors while they roast.
- Dry the potatoes thoroughly: I know I mentioned this in the instructions, but it makes a huge difference. Hot oil and water do not mix. Taking a minute to pat the cut potatoes completely dry with a paper towel prevents a massive oil splatter when they first hit the hot pan.
What To Serve With
Roasting crispy baby potatoes and green beans is a whole meal prepared in just one bowl, so when it comes to sides, I like to keep it very simple, like using a fluffy garlic roll to soak all the juices. Also, I love to have a good starter, and my number one option IS ALWAYS a toast with steak tartare. Simple, and it really completes the table.
Recipe FAQ’s
No, actually the opposite happens. Pork tenderloin is a very lean cut of meat with hardly any fat, so if you leave it in the oven too long, it will dry out and become tough. That is why I sear it quickly on the stove first to lock in the juices, and then give it a short roast in the oven just until it reaches a safe internal temperature.
At 440°F (220°C), a standard one-pound pork tenderloin takes about 15 to 20 minutes in the oven after it has been seared on the stove. Ovens vary, so I always recommend checking the thickest part of the meat with a meat thermometer. Pull it out as soon as it hits 145°F (63°C) to keep it perfectly juicy and slightly pink in the center.
Yes, you should absolutely let it rest. When I pull the skillet out of the oven, I immediately transfer the meat to a cutting board and leave it alone for at least 5 minutes. This gives the juices time to redistribute throughout the meat instead of spilling all over your board when you slice into it.
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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
Storage, Reheating, and Make Ahead
- Storage: Keep any leftover pork and vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheating: To prevent the meat from drying out, I recommend reheating slices in a skillet over medium-low heat with a small splash of water or chicken broth. Cover it with a lid for a couple of minutes until warmed right through. You can use a microwave, but the pork tends to overcook and get tough.
- Make Ahead: While you do not want to let the meat sit in the mustard sauce ahead of time, you can definitely wash and chop your potatoes and trim the green beans earlier in the day. Keep the cut potatoes submerged in a bowl of cold water in the fridge so they do not turn brown, and remember to pat them completely dry before frying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes This Recipe Work
I created this recipe because I needed a fast dinner that doesn’t leave my kitchen in a mess. Searing the meat first is the secret to locking in the juices, and a quick roast in the oven finishes cooking the pork without drying it out.
Because everything roasts in the SAME skillet, the potatoes and green beans collect all the flavor of the honey mustard pork tenderloin.
The glaze is incredibly SIMPLE to make, but the combination of garlic, honey, and two types of mustard creates a sticky, tangy sauce that clings to every slice. It is a foolproof method for a busy day when you really want a great mustard pork tenderloin without juggling multiple pots and pans. Less cleanup and more time to enjoy the food!
Ingredients for Dijon Pork Tenderloin
- Pork Tenderloins: Pork tenderloin is lean, cooks fast, and stays juicy when it is seared over high heat. Make sure you buy pork tenderloin and not a pork loin roast. I have accidentally grabbed a pork loin before, and it takes so much longer to bake, and it can dry out using the quick roasting method.
- Dijon Mustard: Really helps the marinade get a tangy flavor. You can swap it for regular mustard, but I highly recommend using Dijon for an authentic dijon mustard pork tenderloin. I also mix in a spoonful of wholegrain mustard for a better texture.
- Baby Potatoes: They roast quickly right next to the meat and soak up the pan drippings. I do not recommend using starchy baking potatoes like russets because they tend to fall apart when you cook them in the skillet.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Cook Pork Tenderloin
Fry the potatoes with salt and pepper in a small amount of oil. Pat the potato pieces dry with a paper towel before cooking to wipe away excess moisture and avoid oil splattering.
While they are cooking, mix all of your honey mustard Dijon ingredients together to create the best pork tenderloin marinade and coat the pork. During testing, I tried both marinating and not marinating, and my preference was not marinating the pork before cooking, as the Dijon mixture is quite intense and overpowers the meat.
You could roast the tenderloins as soon as they hit the skillet, or even cook them on the grill, but for flavor purposes, I sear them on all sides first. While they are searing, move the potatoes around every so often so they do not burn on the bottom. This step is optional, but I prefer to cook this way for the best flavor.
How Long To Cook Pork Tenderloin In The Oven
Transfer to the oven and roast until the meat reaches your desired internal temperature. I like my pork slightly pink and juicy, but you can of course tent it with foil and continue cooking until it is completely cooked through. Mine took around 20 minutes in the oven, but feel free to leave your pork in longer or shorter!
Yes, I used a skillet all the way through before moving the cooked meat to a cutting board to rest. I understand you may not own a skillet, and in that case, you will need to transfer the pork and potatoes to an oven-proof baking dish.
Why We Do Not Marinate This Pork Tenderloin
As I mentioned earlier, during my initial recipe testing, I tried making this dish two ways to see if a long soak would create the best pork tenderloin marinade. I tested leaving the meat in the fridge for a few hours versus cooking it right away. I quickly found that my preference is skipping the wait entirely, as not marinating actually gives you a much better result.
The mixture of Dijon, wholegrain mustard, and honey is incredibly flavorful and quite intense. When the meat sits in the liquid for too long, the sharp flavor completely overpowers the natural taste of the honey mustard pork tenderloin. By simply coating the meat right before it hits the skillet, you get a perfectly balanced crust. The hot sear locks in the juices, and basting the meat with the reserved sauce right before it goes into the oven gives you a sticky and savory pork tenderloin with mustard sauce that tastes amazing without being overwhelming.
Recipe Tips
- Watch the honey: Because the Dijon marinade contains honey, it will burn very quickly if it hits a screaming hot skillet during the searing step. That is exactly why I wait to baste the meat with the reserved sauce right before transferring the pan to the oven.
- Remove the silver skin: This is a tough, silvery-white membrane running down the side of most pork tenderloins. Slip a sharp knife right under it and carefully peel it off. If you leave it on, it shrinks in the high heat and causes the meat to curl and cook unevenly.
- Don’t rush the green beans: If they go in at the same time as the potatoes, they will turn into complete mush by the time the pork is done. When you finally add them for the last few minutes, use tongs to toss them directly in the hot pan juices so they absorb all the garlic and mustard flavors while they roast.
- Dry the potatoes thoroughly: I know I mentioned this in the instructions, but it makes a huge difference. Hot oil and water do not mix. Taking a minute to pat the cut potatoes completely dry with a paper towel prevents a massive oil splatter when they first hit the hot pan.
What To Serve With
Roasting crispy baby potatoes and green beans is a whole meal prepared in just one bowl, so when it comes to sides, I like to keep it very simple, like using a fluffy garlic roll to soak all the juices. Also, I love to have a good starter, and my number one option IS ALWAYS a toast with steak tartare. Simple, and it really completes the table.
Recipe FAQ’s
No, actually the opposite happens. Pork tenderloin is a very lean cut of meat with hardly any fat, so if you leave it in the oven too long, it will dry out and become tough. That is why I sear it quickly on the stove first to lock in the juices, and then give it a short roast in the oven just until it reaches a safe internal temperature.
At 440°F (220°C), a standard one-pound pork tenderloin takes about 15 to 20 minutes in the oven after it has been seared on the stove. Ovens vary, so I always recommend checking the thickest part of the meat with a meat thermometer. Pull it out as soon as it hits 145°F (63°C) to keep it perfectly juicy and slightly pink in the center.
Yes, you should absolutely let it rest. When I pull the skillet out of the oven, I immediately transfer the meat to a cutting board and leave it alone for at least 5 minutes. This gives the juices time to redistribute throughout the meat instead of spilling all over your board when you slice into it.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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
Storage, Reheating, and Make Ahead
- Storage: Keep any leftover pork and vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheating: To prevent the meat from drying out, I recommend reheating slices in a skillet over medium-low heat with a small splash of water or chicken broth. Cover it with a lid for a couple of minutes until warmed right through. You can use a microwave, but the pork tends to overcook and get tough.
- Make Ahead: While you do not want to let the meat sit in the mustard sauce ahead of time, you can definitely wash and chop your potatoes and trim the green beans earlier in the day. Keep the cut potatoes submerged in a bowl of cold water in the fridge so they do not turn brown, and remember to pat them completely dry before frying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was my first time making this recipe and it is incredibly good! It’s such an amazing dish that I already know I’ll be making it again.
I halved the recipe, and it is really excellent. Easy and delicious, using a large cast iron skillet.
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.