Dijon pork tenderloin makes a lean roast feel like a proper Sunday dinner without a long afternoon in the kitchen. A small buttery mustard sauce goes over sliced pork and green beans. Use tenderloin here—the wider pork loin is a different cut.
Tips for dijon pork tenderloin
Keep a towel over the hot skillet handle as a reminder. A thermometer is more reliable than the color of the pork. The sauce is a light pan sauce, not a thick cream gravy. If you do not have an oven-safe skillet, transfer browned pork to a baking dish and make the sauce in the skillet. Allow 5 minutes resting in the meal plan.
Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 15 minutes; cook: 30 minutes; total elapsed time: 50 minutes including 5 minutes resting time.
Helpful equipment: a digital kitchen scale helps measure ingredients and divide the batch evenly. Check the size and features for your kitchen before buying.
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Dijon Pork Tenderloin with Green Beans
Ingredients
- 1 1/2 lb pork tenderloin raw, silver skin removed
- 1 lb green beans trimmed
- 1 tbsp olive oil divided
- 2 tbsp Dijon mustard
- 1/2 cup reduced-sodium chicken broth prepared
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
Instructions
- Heat the oven to 425°F. Pat tenderloin dry and season with half the salt and the pepper. Cut into two pieces only if needed to fit your oven-safe skillet.
- Heat half the oil in the skillet over medium-high heat. Brown pork on all sides, about 5–6 minutes total. Transfer the skillet to the oven.
- Toss green beans on a rimmed sheet pan with remaining oil and salt. Roast alongside pork, stirring once, until beans are tender, about 15–20 minutes.
- Begin checking pork after 12 minutes in the oven. Remove when the thickest part reaches 145°F; allow about 12–20 minutes depending on thickness. Rest on a clean board at least 3 minutes.
- Carefully return the hot-handled skillet to medium-low heat. Add garlic and broth, scraping browned bits, then simmer 3 minutes. Stir in mustard and butter. Slice pork across the grain and divide with beans and all sauce into four servings.
Notes
Storage and meal prep
Cool and refrigerate within 2 hours at 40°F or below for 3–4 days. Slice only what you need when possible. Reheat covered with sauce and a splash of water until 165°F. Freeze portions for up to 2 months for best quality.
More practical ideas
For another option, try Pork Chops with Mushroom Pan Gravy. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.