Dijon-Rosemary Pork Tenderloin with Mustard Yogurt Sauce

Photo: thebittenword.com · CC BY 2.0 · source

Two pork tenderloins rubbed with Dijon, honey, garlic and rosemary, seared and roasted until blush-pink and juicy, with crispy baby potatoes, garlicky green beans and a tangy mustard yogurt sauce.

Ingredients

• 2 pork tenderloins (2½ lb)
• 1 tbsp honey
• 4 garlic cloves, minced
• 1 lemon
• 1 lb baby potatoes, halved
• 12 oz green beans, trimmed
• ⅔ cup plain Greek yogurt

From your pantry: 2 tbsp olive oil, 3 tbsp Dijon mustard, 1 tbsp dried rosemary, 1 tsp dried thyme, salt, pepper.

Instructions

1. Heat the oven to 425°F. Toss the potatoes with 1 tbsp oil and salt on a sheet pan and roast 10 minutes while you prep the pork.
2. Mix 2 tbsp Dijon, the honey, half the garlic, the rosemary, thyme, 1 tsp salt and pepper and rub it all over the pork.
3. Heat the remaining oil in an ovenproof skillet over medium-high heat and brown the pork on all sides, 5 to 6 minutes. Move the skillet to the oven with the potatoes and roast until the pork is 145°F inside, 14 to 18 minutes. Add the green beans and remaining garlic to the potato pan for the last 10 minutes.
4. Rest the pork 5 minutes. Stir the yogurt with the remaining Dijon, a squeeze of lemon and the pan juices.
5. Slice the pork and serve with the potatoes, green beans and mustard sauce.

Tip: Pull the pork at 145°F; it should be faintly pink in the middle. Tenderloin goes from juicy to dry in about five minutes.

Nutrition per serving

Good for

Adapted from Spiceology.

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