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One Pan Dijon Garlic Pork Tenderloin & Veggies is a complete meal with crispy potatoes and tender green beans! All of the flavors cook together for tender and juicy pork tenderloins that taste amazing…
Ingredients [ For 2 to 4 people ] [ Preparation time : 15 minute – Cooking time : 20 minutes ]
- 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, mustard, 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.