Dijon Garlic Pork Tenderloin

5 from 9 votes

Dijon Garlic Pork Tenderloin

Pork Tenderloin with veggies is a complete meal with crispy potatoes and tender green beans! All of the flavours cook together for tender and juicy pork tenderloins that taste amazing!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Keyword: pork tenderloin

Servings: people

Author: Karina Carrel

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

US - Metric

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.

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.

Happy cooking! Xx

If you notice the mustard pan sauce has thickened up too much while the meat was resting, place the skillet back over low heat and stir in a tablespoon of water or chicken broth to loosen it up into a perfectly glossy glaze.

Nutrition