Pork Tenderloin with Dijon Pan Sauce and Green Beans

Pork tenderloin roasts quickly, then rests while a mustard-shallot sauce comes together in the same skillet. If your tenderloins are different sizes, begin checking the smaller one first. The potatoes take longer than the pork, so start them before the tenderloin goes into the oven.

Serves: 4
Prep: 20 minutes
Cook: 30 minutes

Ingredients

• 1 1/2 pounds baby potatoes, halved
• 1 pound green beans, trimmed
• 2 pork tenderloins, about 1 pound each
• 1 teaspoon fine salt, divided
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small shallot, finely chopped
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon cider vinegar
• 1 tablespoon chopped parsley

Method

1. Heat the oven to 425°F. Toss the potatoes with half the olive oil, 1/4 teaspoon salt, and a pinch of pepper. Roast on a rimmed pan for 15 minutes.
2. Meanwhile, pat the pork dry. Season it with the remaining salt and pepper. Heat the remaining olive oil in an oven-safe skillet over medium-high heat and brown the tenderloins on all sides, about 5 minutes total.
3. Transfer the skillet to the oven beside the potatoes. Roast the pork for 12 to 18 minutes, until the thickest part reaches 145°F. Rest the tenderloins on a board for at least 3 minutes.
4. Add the green beans to the potato pan, toss, and roast for 10 to 12 minutes more, until tender and lightly browned.
5. Set the pork skillet over medium heat. Add the butter and shallot and cook for 1 minute. Pour in the broth, scrape up browned bits, and simmer for 2 minutes. Whisk in the mustard and vinegar.
6. Slice the pork across the grain, spoon over the sauce, and serve with the potatoes and green beans. Finish with parsley.

Variations

Use whole-grain mustard for a more textured sauce, or swap the green beans for broccoli florets. If the pan sauce reduces too much, loosen it with a few tablespoons of broth. A thermometer gives a more reliable doneness check than color alone.

Storage and reheating

Refrigerate leftovers promptly in shallow, covered containers and use within 3 to 4 days. Store the pork with a little sauce and reheat gently in a covered skillet until steaming. The vegetables can be warmed in the same pan or separately.

The weeknight fallback meal list and meal planning for two schedules can help you choose a suitable cooking night. Add the tenderloin and sides to the Lucru Home grocery list before shopping.