Dijon Garlic Pork Tenderloin
User Reviews
5
Dijon Garlic Pork Tenderloin
Description
This dish begins by pan-frying baby potatoes until the edges become crisp in olive oil and seasoned with salt and pepper. Meanwhile, the pork tenderloin is seasoned and coated with a glaze made of honey, whole-grain mustard, Dijon mustard, crushed garlic, and olive oil. The potatoes are pushed aside in the skillet, and the tenderloin is seared on all sides to develop a lightly browned crust. The remaining glaze is used to baste the pork before roasting the skillet’s contents in a high-temperature oven.
The roast produces tender, moist pork with a shiny, flavorful crust, while the potatoes finish roasting alongside to become soft inside with crisp edges. The green beans provide a fresh contrast with a slight snap, cooked by steaming or blanching separately. Fresh herbs such as rosemary or thyme contribute aromatic notes throughout.
For those without a skillet, transferring the pork and potatoes to an oven-proof baking dish before roasting is suitable. This method makes a balanced plate with meat, starch, and vegetables, suitable for a satisfying dinner.
Ingredients
- 1 pound baby potato quartered and pat dry with paper towels
- 3 tablespoons olive oil divided
- 2 pounds pork tenderloin
- 1 pinch salt to taste
- 1 pinch black 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 rosemary choppe, or thyme, fresh
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
- If you don’t have a skillet suitable for oven use, transfer pork and potatoes to an oven-proof baking dish before roasting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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