Honey Mustard Pork Tenderloin
with Roasted Potatoes and Green Beans- Mustard
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!
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The honey mustard sauce adds delicious flavor, though some found the lemon overpowering; consider reducing lemon for a more balanced taste.
- Ease of prep: Cooking times were generally accurate, but some found the green beans took longer to tenderize than expected.
- Suggestions: For juicier pork, consider searing the tenderloin briefly, then finishing it in the oven instead of pan-frying medallions.
- Portions: Several reviewers mentioned they would have preferred larger portions of the protein.
