How To Make Dijon Garlic Pork Tenderloin
Cook up a belly-filling plate of pork tenderloin slathered in a dijon garlic mix for dinner tonight! It’s baked with filling vegetables for a fuller meal.
Serves:
Ingredients
- 1lbsbaby potatoes,quartered, patted dry
- 3tbspolive oil,divided
- 2lbspork tenderloins
- salt and black pepper,to taste
- 2tbsphoney
- 2tbspwholegrain mustard
- 1tbspdijon mustard,mild and smooth
- 4garlic cloves,crushed
- 1lbsgreen beans,trimmed, halved
- 2tbspfresh rosemary,chopped, or thyme
Instructions
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Preheat the oven to 440 degrees F.
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Heat 1 tablespoon of oil in a 12 to 14-inch large skillet or pan over medium-high heat.
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When the skillet is hot, add in the potatoes.
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Sprinkle with salt and pepper, then fry for 6 minutes, stirring occasionally, until crisp on the edges.
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While potatoes are cooking, pat the pork dry with paper towel, then season them with salt and pepper.
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In a small bowl, whisk together the honey, mustards, garlic and 1 tablespoon of oil.
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Pour ⅔ of the sauce over the tenderloins to coat evenly, and reserve the remaining sauce for cooking later.
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Push the potatoes to one side of the skillet, then add in the tenderloins, searing them for a couple of minutes on all sides.
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Baste the pork with the remaining sauce, then sprinkle with the fresh rosemary. Transfer skillet to the hot oven.
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Roast for about 15 minutes, or until the potatoes are just fork tender.
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Remove the skillet from the oven, then add the green beans to the skillet around the tenderloins and potatoes.
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Transfer back into the oven, then continue cooking for 6 to 10 minutes until the pork is cooked to desired doneness and the green beans are tender.
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Let the tenderloins rest for 5 minutes before slicing.
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Serve, and enjoy!
Nutrition
- Calories: 354.88kcal
- Fat: 12.66g
- Saturated Fat: 2.82g
- Trans Fat: 0.06g
- Monounsaturated Fat: 7.17g
- Polyunsaturated Fat: 1.76g
- Carbohydrates: 26.10g
- Fiber: 4.40g
- Sugar: 8.90g
- Protein: 34.69g
- Cholesterol: 98.28mg
- Sodium: 761.53mg
- Calcium: 61.62mg
- Potassium: 1112.47mg
- Iron: 3.20mg
- Vitamin A: 27.94µg
- Vitamin C: 24.92mg
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