One Pan Dijon Garlic Pork Tenderloin & Veggies is a complete meal with crispy potatoes and tender green beans!
One-pan meals are our absolute favorite because you get fewer dishes to wash after dinner, and all the ingredients roast together to build so much flavor.
A quick combination of garlic, honey, Dijon, and wholegrain mustards makes THIS Dijon mustard pork tenderloin recipe taste good.
What Makes This Recipe Work
We created this recipe because we needed a fast dinner that doesn't leave our kitchen in a mess. Searing the meat first is the secret to locking in the juices, and a quick roast in the oven finishes cooking the pork without drying it out.
Because everything roasts in the SAME skillet, the potatoes and green beans collect all the flavor of the honey mustard pork tenderloin.
The glaze is incredibly SIMPLE to make, but the combination of garlic, honey, and two types of mustard creates a sticky, tangy sauce that clings to every slice. It is a foolproof method for a busy day when you want a great mustard pork tenderloin without juggling multiple pots and pans. Less cleanup and more time to enjoy the food!
Ingredients for Dijon Pork Tenderloin
- Pork Tenderloins: Pork tenderloin is lean, cooks fast, and stays juicy when it is seared over high heat. Make sure you buy pork tenderloin and not a pork loin roast. We have accidentally grabbed a pork loin before, and it takes so much longer to bake, and it can dry out using the quick roasting method.
- Dijon Mustard: helps the marinade get a tangy flavor. You can swap it for regular mustard, but we highly recommend using Dijon for an authentic dijon mustard pork tenderloin. We also mix in a spoonful of wholegrain mustard for a better texture.
- Baby Potatoes: They roast quickly right next to the meat and soak up the pan drippings. We do not recommend using starchy baking potatoes like russets because they tend to fall apart when you cook them in the skillet.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Cook Pork Tenderloin
Fry the potatoes with salt and pepper in a small amount of oil. Pat the potato pieces dry with a paper towel before cooking to wipe away excess moisture and avoid oil splattering.
While they are cooking, mix all of your honey mustard Dijon ingredients together to create a reliable pork tenderloin marinade and coat the pork. During testing, we tried both marinating and not marinating, and our preference was not marinating the pork before cooking, as the Dijon mixture is quite intense and overpowers the meat.
You could roast the tenderloins as soon as they hit the skillet, or even cook them on the grill, but for flavor purposes, we sear them on all sides first. While they are searing, move the potatoes around every so often so they do not burn on the bottom. This step is optional, but we prefer to cook this way for a reliable flavor.
How Long To Cook Pork Tenderloin In The Oven
Transfer to the oven and roast until the meat reaches your desired internal temperature. We like our pork slightly pink and juicy, but you can of course tent it with foil and continue cooking until it cooks all the way through. Mine took around 20 minutes in the oven, but feel free to leave your pork in longer or shorter!
Yes, we used a skillet all the way through before moving the cooked meat to a cutting board to rest. We understand you may not own a skillet, and in that case, you will need to transfer the pork and potatoes to an oven-proof baking dish.
Why We Do Not Marinate This Pork Tenderloin
As we mentioned earlier, during our initial recipe testing, we tried making this dish two ways to see if a long soak would create a reliable pork tenderloin marinade. We tested leaving the meat in the fridge for a few hours versus cooking it right away. We quickly found that our preference is skipping the wait entirely, as not marinating actually gives you a much better result.
The mixture of Dijon, wholegrain mustard, and honey is incredibly flavorful and quite intense. When the meat sits in the liquid for too long, the sharp flavor completely overpowers the natural taste of the honey mustard pork tenderloin. Coat the meat right before it hits the skillet, and you get a perfectly balanced crust. The hot sear locks in the juices, and basting the meat with the reserved sauce right before it goes into the oven gives you a sticky and savory pork tenderloin with mustard sauce that tastes good without being overwhelming.
Recipe Tips
- Watch the honey: Because the Dijon marinade contains honey, it will burn quickly if it hits a screaming hot skillet during the searing step. That is exactly why we wait to baste the meat with the reserved sauce right before transferring the pan to the oven.
- Remove the silver skin: This is a tough, silvery-white membrane running down the side of most pork tenderloins. Slip a sharp knife right under it and carefully peel it off. If you leave it on, it shrinks in the high heat and causes the meat to curl and cook unevenly.
- Don't rush the green beans: If they go in at the same time as the potatoes, they will turn into complete mush by the time the pork is done. When you finally add them for the last few minutes, use tongs to toss them directly in the hot pan juices so they absorb all the garlic and mustard flavors while they roast.
- Dry the potatoes thoroughly: We know we mentioned this in the instructions, but it makes a huge difference. Hot oil and water do not mix. Taking a minute to pat the cut potatoes completely dry with a paper towel prevents a massive oil splatter when they first hit the hot pan.
Serve it with
Roasting crispy baby potatoes and green beans is a whole meal prepared in just one bowl, so when it comes to sides, we like to keep it simple, like using a fluffy garlic roll to soak all the juices. Also, we love to have a good starter, and our number one option IS ALWAYS a toast with steak tartare. Simple, and it completes the table.
Recipe FAQ's
Does Pork Tenderloin Get More Tender The Longer You Cook It?No, actually the opposite happens. Pork tenderloin is a lean cut of meat with hardly any fat, so if you leave it in the oven too long, it will dry out and become tough. That is why we sear it quickly on the stove first to lock in the juices, and then give it a short roast in the oven just until it reaches a safe internal temperature.
How Long To Cook Pork Tenderloin In The Oven?At 440°F (220°C), a standard one-pound pork tenderloin takes about 15 to 20 minutes in the oven after it has been seared on the stove. Ovens vary, so we always recommend checking the thickest part of the meat with a meat thermometer. Pull it out as soon as it hits 145°F (63°C) to keep it perfectly juicy and slightly pink in the center.
Should You Rest A Pork Tenderloin After Cooking?Yes, you should let it rest. When we pull the skillet out of the oven, we immediately transfer the meat to a cutting board and leave it alone for at least 5 minutes. This gives the juices time to redistribute throughout the meat instead of spilling all over your board when you slice into it.
What Makes This Recipe Work
We created this recipe because we needed a fast dinner that doesn't leave our kitchen in a mess. Searing the meat first is the secret to locking in the juices, and a quick roast in the oven finishes cooking the pork without drying it out.
Because everything roasts in the SAME skillet, the potatoes and green beans collect all the flavor of the honey mustard pork tenderloin.
The glaze is incredibly SIMPLE to make, but the combination of garlic, honey, and two types of mustard creates a sticky, tangy sauce that clings to every slice. It is a foolproof method for a busy day when you want a great mustard pork tenderloin without juggling multiple pots and pans. Less cleanup and more time to enjoy the food!
Ingredients for Dijon Pork Tenderloin
- Pork Tenderloins: Pork tenderloin is lean, cooks fast, and stays juicy when it is seared over high heat. Make sure you buy pork tenderloin and not a pork loin roast. We have accidentally grabbed a pork loin before, and it takes so much longer to bake, and it can dry out using the quick roasting method.
- Dijon Mustard: helps the marinade get a tangy flavor. You can swap it for regular mustard, but we highly recommend using Dijon for an authentic dijon mustard pork tenderloin. We also mix in a spoonful of wholegrain mustard for a better texture.
- Baby Potatoes: They roast quickly right next to the meat and soak up the pan drippings. We do not recommend using starchy baking potatoes like russets because they tend to fall apart when you cook them in the skillet.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Cook Pork Tenderloin
Fry the potatoes with salt and pepper in a small amount of oil. Pat the potato pieces dry with a paper towel before cooking to wipe away excess moisture and avoid oil splattering.
While they are cooking, mix all of your honey mustard Dijon ingredients together to create a reliable pork tenderloin marinade and coat the pork. During testing, we tried both marinating and not marinating, and our preference was not marinating the pork before cooking, as the Dijon mixture is quite intense and overpowers the meat.
You could roast the tenderloins as soon as they hit the skillet, or even cook them on the grill, but for flavor purposes, we sear them on all sides first. While they are searing, move the potatoes around every so often so they do not burn on the bottom. This step is optional, but we prefer to cook this way for a reliable flavor.
How Long To Cook Pork Tenderloin In The Oven
Transfer to the oven and roast until the meat reaches your desired internal temperature. We like our pork slightly pink and juicy, but you can of course tent it with foil and continue cooking until it is completely cooked through. Mine took around 20 minutes in the oven, but feel free to leave your pork in longer or shorter!
Yes, we used a skillet all the way through before moving the cooked meat to a cutting board to rest. We understand you may not own a skillet, and in that case, you will need to transfer the pork and potatoes to an oven-proof baking dish.
Why We Do Not Marinate This Pork Tenderloin
As we mentioned earlier, during our initial recipe testing, we tried making this dish two ways to see if a long soak would create a reliable pork tenderloin marinade. We tested leaving the meat in the fridge for a few hours versus cooking it right away. We quickly found that our preference is skipping the wait entirely, as not marinating actually gives you a much better result.
The mixture of Dijon, wholegrain mustard, and honey is incredibly flavorful and quite intense. When the meat sits in the liquid for too long, the sharp flavor completely overpowers the natural taste of the honey mustard pork tenderloin. By coating the meat right before it hits the skillet, you get a perfectly balanced crust. The hot sear locks in the juices, and basting the meat with the reserved sauce right before it goes into the oven gives you a sticky and savory pork tenderloin with mustard sauce that tastes good without being overwhelming.
Recipe Tips
- Watch the honey: Because the Dijon marinade contains honey, it will burn quickly if it hits a screaming hot skillet during the searing step. That is exactly why we wait to baste the meat with the reserved sauce right before transferring the pan to the oven.
- Remove the silver skin: This is a tough, silvery-white membrane running down the side of most pork tenderloins. Slip a sharp knife right under it and carefully peel it off. If you leave it on, it shrinks in the high heat and causes the meat to curl and cook unevenly.
- Don't rush the green beans: If they go in at the same time as the potatoes, they will turn into complete mush by the time the pork is done. When you finally add them for the last few minutes, use tongs to toss them directly in the hot pan juices so they absorb all the garlic and mustard flavors while they roast.
- Dry the potatoes thoroughly: We know we mentioned this in the instructions, but it makes a huge difference. Hot oil and water do not mix. Taking a minute to pat the cut potatoes completely dry with a paper towel prevents a massive oil splatter when they first hit the hot pan.
Serve it with
Roasting crispy baby potatoes and green beans is a whole meal prepared in just one bowl, so when it comes to sides, we like to keep it simple, like using a fluffy garlic roll to soak all the juices. Also, we love to have a good starter, and our number one option IS ALWAYS a toast with steak tartare. Simple, and it completes the table.
Recipe FAQ's
Does Pork Tenderloin Get More Tender The Longer You Cook It?No, actually the opposite happens. Pork tenderloin is a lean cut of meat with hardly any fat, so if you leave it in the oven too long, it will dry out and become tough. That is why we sear it quickly on the stove first to lock in the juices, and then give it a short roast in the oven just until it reaches a safe internal temperature.
How Long To Cook Pork Tenderloin In The Oven?At 440°F (220°C), a standard one-pound pork tenderloin takes about 15 to 20 minutes in the oven after it has been seared on the stove. Ovens vary, so we always recommend checking the thickest part of the meat with a meat thermometer. Pull it out as soon as it hits 145°F (63°C) to keep it perfectly juicy and slightly pink in the center.
Should You Rest A Pork Tenderloin After Cooking?Yes, you should let it rest. When we pull the skillet out of the oven, we immediately transfer the meat to a cutting board and leave it alone for at least 5 minutes. This gives the juices time to redistribute throughout the meat instead of spilling all over your board when you slice into it.
Save Saved Pin Print5 from 9 votes
Dijon Garlic Pork Tenderloin
By Carrel Prep Time: 10 minutes minsCook Time: 40 minutes minsTotal Time: 50 minutes minsServings: 6 people Pork Tenderloin with veggies is a complete meal with crispy potatoes and tender green beans! All of the flavours cook together for tender and juicy pork tenderloins that taste good!What you need
- 1 pound baby potatoes quartered and pat dry with paper towels
- 3 tablespoons olive oil divided
- 2 pounds pork tenderloins
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2 tablespoons honey
- 2 tablespoons wholegrain mustard
- 1 tablespoon Dijon mustard mild and smooth
- 4 cloves garlic crushed
- 1 pound green beans trimmed and halved
- 2 tablespoons fresh rosemary choppe, or thyme
Method
- Preheat oven to 220°C | 440°F. Heat 1 tablespoon of oil in a large skillet (12-14 inch) or pan over medium-high heat. When skillet is hot, add in the potatoes. Sprinkle with salt and pepper, and fry for 6 minutes, stirring occasionally, until crisp on the edges.
- While potatoes are cooking, pat pork dry with paper towel and season with salt and pepper.
- In a small bowl, whisk together honey, mustards, garlic and 1 tablespoon oil. Pour two thirds of the sauce over the tenderloins to coat evenly, and reserve the remaining sauce for cooking later.
- Push the potatoes to one side of the skillet and add in the tenderloins, searing them for a couple of minutes on all sides (use tongs to turn them so they slightly brown on all four sides).
- Baste the pork with the remaining sauce, sprinkle with the fresh herbs and transfer skillet to the hot oven. (If you don't have a skillet, transfer pork and potatoes to a large baking dish.)
- Roast for about 15 minutes, or until potatoes are 'just' fork tender. Remove skillet (or dish) from oven, add the green beans to the skillet/dish around the tenderloins and potatoes; and transfer back into the oven. Continue cooking until the pork is cooked to your liking and the green beans are tender (about 6-10 minutes, depending on your oven).
- Once the tenderloins are cooked, let rest for 5 minutes before slicing and serving.
- Preheat oven to 220°C | 440°F. Heat 1 tablespoon of oil in a large skillet (12-14 inch) or pan over medium-high heat. When skillet is hot, add in the potatoes. Sprinkle with salt and pepper, and fry for 6 minutes, stirring occasionally, until crisp on the edges.
- While potatoes are cooking, pat pork dry with paper towel and season with salt and pepper.
- In a small bowl, whisk together honey, mustards, garlic and 1 tablespoon oil. Pour two thirds of the sauce over the tenderloins to coat evenly, and reserve the remaining sauce for cooking later.
- Push the potatoes to one side of the skillet and add in the tenderloins, searing them for a couple of minutes on all sides (use tongs to turn them so they slightly brown on all four sides).
- Baste the pork with the remaining sauce, sprinkle with the fresh herbs and transfer skillet to the hot oven. (If you don't have a skillet, transfer pork and potatoes to a large baking dish.)
- Roast for about 15 minutes, or until potatoes are 'just' fork tender. Remove skillet (or dish) from oven, add the green beans to the skillet/dish around the tenderloins and potatoes; and transfer back into the oven. Continue cooking until the pork is cooked to your liking and the green beans are tender (about 6-10 minutes, depending on your oven).
- Once the tenderloins are cooked, let rest for 5 minutes before slicing and serving.
