Dijon Garlic Pork Tenderloin
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5.0
21 reviews
Excellent
Dijon Garlic Pork Tenderloin
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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!
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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
- 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.
Nutrition Information
Show Details
Calories
355kcal
(18%)
Carbohydrates
25g
(8%)
Protein
35g
(70%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
98mg
(33%)
Sodium
178mg
(7%)
Potassium
1.1mg
(0%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
551IU
(11%)
Vitamin C
25mg
(28%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 178mg | 7% |
| Potassium | 1.1mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 25mg | 28% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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