Garlic Dijon pork tenderloin & veggies Fast2eat

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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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Honey garlic Dijon pork tenderloin with vegetables Fast2eat

Honey garlic Dijon pork tenderloin with vegetables Fast2eat

This perfectly succulent pork tenderloin, paired with a delicious honey garlic Dijon marinade sauce, is baked to perfection with a mix of vegetables.
It is a flavourful, juicy pork tenderloin that your family will love!
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 10 minutes
Total Time: 35 minutes
Servings: 6 servings


  • 300 g Green bean - or a mix of green and wax beans, orange and yellow carrots (Parsnips) and peas

Marinade Sauce

Cook potatoes

  • 4 Potato - or baby red and yellow potatoes
  • Water - enough to cover the potatoes
  • Salt

Sear the pork

  • 2 Pork Tenderloin - about 450g/1lb each
  • 1 tbsp Olive oil

Vegetable seasonings (to taste)

Deglaze (optional)

  • ¼ cup Apple cider vinegar


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 (optional)

  • Deglaze the skillet and any remaining sauce from the baking pan.



One pork tenderloin usually feeds 2-3 people (depending on the size of your appetite), and they usually weigh about 450g/1 lb each.
How to make the pork tenderloin perfectly juicy
Searing the pork or baking at a high temperature will give you nicely browned pork with delicious crispy bits while keeping the inside perfectly juicy.
Not overcooking the meat is the key to preventing the pork tenderloin from drying out.
For a juicy pork tenderloin, you are looking for a medium finish (about 65°C/145°F).
Total cooking times will vary depending on the size, thickness, and temperature of your pork.
Since this cut of meat is already very tender and lean, it does best when cooked quickly at a high temperature (by contrast, a tougher, fattier cut like a pork shoulder does best when cooked low and slow). If you grill or roast the tenderloin at a low temperature or for too long, you risk drying out the meat, resulting in a tougher, chewier texture.
Get an instant-read thermometer
I know we are all so scared of cutting into pink pork, and sometimes this turns into over-cooking the meat and making it dry. Pork tenderloin will have a rosy hue when cooked to the correct internal temperature of 65°C/145°F. Even at temperatures of 75°C/165°F and beyond, tenderloin may still have a rosy hue to the centre. It is best to cook pork tenderloin by temperature rather than by colour. Otherwise, you have a high risk of drying out the meat.
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.
Make it spicy by adding crushed red pepper flakes or hot sauce to the marinade.
Use other fresh herbs, such as parsley, oregano basil or cilantro.
Add some toasted sesame oil and/or fresh lime juice to highlight the soy sauce and give the marinade some Asian flare.
What cuts of pork can I use?
In this recipe, I used tenderloin, but sliced loin or pork chops will work just as well. Each cut of pork offers a slightly different flavour. All of them delicious.
You can use the same easy marinade for oven-baked pork tenderloin, sliced loin, pork chops, or chicken breast!
Pork tenderloin X Pork loin
Pork tenderloin, a smaller cut that generally weighs about 1 pound, does not come from the same part of the animal as the larger pork loin. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, whole pork loin lends itself well to slower roasting or grilling techniques.
What other veggies can I use?
One-pan dinners are great for using up veggies you have hanging out in your fridge!
Veggies that will roast up well include:
  • Green beans
  • Wax beans
  • Peas
  • Orange carrots
  • Parsnips (Yellow carrots)
  • Onion
  • Bell peppers
  • Brussels sprouts
  • Asparagus
  • Squash
  • Broccoli
  • Cauliflower
  • Zucchini
The list could go on and on! Anything that cooks up with those herbs and bubbles with the sauce that drips off the honey mustard pork will be out-of-this-world delicious.
What to serve with garlic Dijon pork tenderloin
If you end up making this pork all on its own without the veggies, you can serve it with:
Prep ahead
This makes weeknight dinners quicker and easier!
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.
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.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 908kcal | Carbohydrates: 36g | Protein: 130g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 744mg | Potassium: 3125mg | Fiber: 5g | Sugar: 9g | Vitamin A: 365IU | Vitamin C: 35mg | Calcium: 84mg | Iron: 8mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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