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This meal is so quick, easy, and so good. It only requires a few ingredients and a few minutes of your time to get roasting in the oven.
Pork has so much flavour all by itself that you really do not need to do much to really make it shine. A wonderful combination of garlic, honey, Dijon and wholegrain mustards and some basic seasoning make this tender, juicy and full of flavour pork tenderloin.
I love a good one-pan dinner! This recipe is a complete meal with everything you need to make a well-balanced dinner: protein, greens, and some carbs.
A delicious and satisfying dinner, all the flavours cook together to make a delicious meal. It is a healthy, make-ahead meal for any busy weeknight! Best of all, the easy dinner only requires 10 minutes of prep before leaving it to marinate in the refrigerator.
This recipe calls for you to sear your meat first on a stovetop and then finish cooking in the oven. The most convenient way to do this is by using an oven-safe skillet, like cast iron. As I do not have an oven-safe skillet, once the meat has been seared on the stovetop, I place it into the baking pan in the oven to finish with the veggies.
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- 300 g Green beans - or a mix of green and wax beans, orange and yellow carrots (Parsnips) and peas
- 2 tbsp Dijon mustard
- 2 tsp Grainy Dijon
- 2 tbsp Honey
- 2 tbsp Soy sauce
- 6 cloves Garlic - minced
- Paprika - to taste
- Black pepper - to taste
- Salt - to taste
- 4 Potato - or baby red and yellow potatoes
- Water - enough to cover the potatoes
Sear the pork
- 2 Pork Tenderloin - about 450g/1lb each
- 1 tbsp Olive oil
Vegetable seasonings (to taste)
- Olive oil
- Italian seasoning
- Garlic powder
- Onion powder
- ¼ cup Apple cider vinegar
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Prepare the marinade sauce
- In a small bowl, whisk together all the sauce ingredients and season with salt and pepper if needed.
Prepare the pork tenderloins
- Trim all fat and silver skin from the tenderloins.
- Wash the pork tenderloins and pat dry with paper towels.
- Rub each pork tenderloin with the sauce until thoroughly coated.
- Marinade the pork for at least 30 minutes or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
- If refrigerated, allow pork to come to room temperature while you cook the potatoes.
Cook the potatoes
- Peel potatoes with a peeler or clean potatoes well with a vegetable scrub brush if you prefer.
- Cut the potatoes into chunks.
- Put the potatoes in the pot and add enough water to cover them completely. Add in salt.
- Bring to a boil, then reduce heat and gently simmer potatoes uncovered for about 10 minutes or until almost tender (slightly undercooked because they will continue to cook in the oven). Drain immediately in a colander.
- Note: Be careful not to overcook your potatoes, or you will end up with a soggy mess and little flavour. It should be perfect by the time they make it to the table.
- Note: It is important to drain the potatoes immediately after cooking. Do not leave them to sit in the liquid while you finish preparing the rest of the meal.
Sear the pork
- It is optional but, for flavour purposes, I sear the pork on all sides first.
- Pour olive oil into the skillet. Sear tenderloins on each side, using tongs to turn them, so they are slightly brown on all four sides.
Season the veggies
- Season the potatoes and green beans. Toss until evenly coated. I seasoned them separately.
- Preheat the oven to 200-230°C/400-450°F.
- Lay the green beans (or a mix of green and wax beans, orange and yellow carrots in the middle under the pork tenderloins) along the side of the sheet pan and dump the potatoes along the other side (or both sides). Lay the pork tenderloins down the middle and brush or spoon with more sauce.
- Let everything cook for about 15-20 minutes, or until the pork registers, at least 65°C/145°F (at the thickest part) on an instant-read thermometer.
- Use any remaining sauce to coat the pork again at the halfway point.
- Remove the tenderloins from the oven.
- Cover the pork with foil, let stand for about 10 minutes in a warm place, and then slice across into medallions.
- Deglaze the skillet and any remaining sauce from the baking pan.
A thermometer will give you perfect meat every single time. As a result, I always recommend using a thermometer to know when your meat is done. The temperature will continue to rise as it rests, and you want to make sure that you do not overcook the meat (because it can become dry). Anywhere between 60°C/140° F and 70°C/160° F is fine; however, cooking it more towards medium (65°C/145° F) will produce juicier pork. At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest! Always rest the meat for at least 5-10 minutes before slicing and serving. Basic Ingredients:
This recipe takes advantage of a sweet-and-savoury marinade to tenderize the meat, add flavour, and help caramelize the outside (thanks to the honey).
- Honey adds a nice sweetness to the marinade, while the sugars also help create a nice sear outside the meat.
- Dijon mustard works as an emulsifier to bring the marinade ingredients together and adds a nice "zippy" flavour to the sauce. In this recipe, we have used both grainy and regular Dijon mustard. I love both the flavour and look of them. The whole grain is beautiful and offers a bit more of a subtle mustard flavour. You can use just one of them, or even regular yellow mustard instead. It is your sauce, your rules!
- Soy sauce is a salty, umami flavour that's essential for this delicious pork. I typically use a reduced-sodium variety.
- Garlic, salt, and pepper to add more flavour!
- Herbs - I prefer fresh herbs when available, but you can also substitute with dried herbs when necessary.
- Green beans
- Wax beans
- Orange carrots
- Parsnips (Yellow carrots)
- Bell peppers
- Brussels sprouts
- Carrot Soufflé
- Vegetable Casserole Delight
- Creamy Spinach Soufflé
- Air Fryer Sweet Potato Fries
- Garlic Roasted Asparagus
You can stir together the marinade up to 3 days in advance.
The tenderloin can be trimmed and marinated up to 24 hours in advance.
Remove from the refrigerator 30-60 minutes before cooking so that the meat has time to come to room temperature. Leftover This garlic Dijon pork tenderloin will last 3-4 days in an airtight container in the fridge. You can freeze this pork tenderloin for up to 2 months, however, be aware that freezing cooked pieces of meat can impact the texture once thawed. You can thaw either in the microwave or let it thaw out in your fridge overnight. To reheat pork tenderloin Place the pork on a sheet pan and warm in a 165°C /325°F oven just until heated through (about 10-15 minutes). Be careful not to overcook, or the tenderloin will become dry. You can reheat using the microwave for 1-2 minutes or cut the pork into slices and heat them up in a skillet.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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