Dijon Pork Tenderloin with Green Beans
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.
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
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. 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.