5.0 from 21 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 Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 people
Calories: 355 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.