Honey Mustard Pork Tenderloin
with Roasted Potatoes and Green Beans
This easy and savoury honey vinaigrette acts as a zippy flavour booster for pork chops. Paired with blistered green beans and roasted potatoes, it's the ultimate dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
360 g
Yellow Potato
1 tbsp
Honey
1 tbsp
Whole Grain Mustard
(Contains Mustard)
7 g
Thyme
1 unit
Lemon
170 g
Green Beans
113 g
Red Onion
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown, 25-28 min.
While potatoes roast, trim green beans. Peel, then cut onion into 1/4-inch slices. Zest, then juice lemon. Whisk together mustard, honey, remaining thyme, 1 tsp lemon zest, 2 tbsp lemon juice and 1 tbsp oil (dbl all for 4 ppl) in a small bowl. Set aside.
Cut pork into 1-inch thick medallions. Pat dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork medallions. Pan-fry until golden-brown and cooked through, 6-8 min per side.** Transfer pork to a plate and cover to keep warm. Set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then green beans and onions. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 4-6 min.
Remove the pan from the heat. Drizzle 1 tbsp dressing (dbl for 4 ppl) over veggies, then stir to coat.
Slice pork. Divide pork, potatoes and veggies between plates. Drizzle remaining dressing and any remaining pork juices from the plate over pork.
