One Pan Dijon Garlic Pork Tenderloin & Veggies is a complete meal with crispy potatoes and tender green beans!
Don’t have a skillet? Don’t worry! The recipe accommodates skillets, pans AND baking dishes. These one pan / one dish meals are my favourite. Less pans to wash up in the aftermath of dinner, and all of the flavours cook together to make an incredibly tasty meal. A favourite combination of garlic, honey, Dijon and wholegrain mustards make these tender, juicy pork tenderloins taste amazing.
You all love this One Pan Honey Mustard Chicken and Potatoes so much that I’ve been testing the same flavours with pork, and WOW, what a combination!
How To Make One Pan Dijon Garlic Pork Tenderloin & Veggies
- First, I fry the potatoes with salt and pepper in a small amount of oil. Pat potato pieces dry with paper towel before cooking to avoid the oil splattering.
- While they’re cooking, mix all of your honey mustard Dijon ingredients together and coat the pork. During testing, I tried both marinating and not marinating, and I preferred 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, but for flavour purposes I sear them on all sides first. While they’re searing, move the potatoes around every so often so they don’t burn on the bottom. This step is optional, but I prefer to cook this way for the best flavour.
- Transfer to oven and roast until done to your liking. We like our pork slightly pink and juicy, but you can of course continue cooking them until they are completely cooked through. Ours 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. 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.
One Pan Dijon Garlic Pork Tenderloin with crispy potatoes and green beans!
One Pan Dijon Garlic Pork Tenderloin and Veggies
- 1 pound (500 grams) baby potatoes, quartered and pat dry with paper towels
- 3 tablespoons olive oil, divided
- 2 pounds pork tenderloins
- Salt and black pepper, to taste
- 2 tablespoons honey
- 2 tablespoons wholegrain mustard
- 1 tablespoon Dijon mustard (mild and smooth)
- 4 cloves garlic crushed
- 1 pound (500 grams) green beans, trimmed and halved
- 2 tablespoons fresh chopped rosemary or thyme
- 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.
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