Honey Mustard Tenderloin


  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 (1-pound) pork tenderloins
  • 1 pound fresh green beans
  • 1/2 teaspoon fine sea salt


1. Preheat the oven to 425°F.

2. Make the honey mustard: In a small bowl, stir together the mustard, honey, olive oil, salt, and pepper.

3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat until the oil shimmers and runs easily when you tilt the pan. Spread the honey mustard evenly over both pork tenderloins and place them in the pan. Sear for 3 to 4 minutes, working in batches if the pan is overcrowded by both tenderloins, until a crust starts to form on the bottom, then flip the tenderloins and sear for 3 to 4 minutes on the second side. Turn the pork one last time, then transfer the pan to the oven. Roast for 15 minutes, or until an instant-read thermometer inserted into the pork registers 145°F.

4. Remove from the oven (keep the oven on) and tent the pork with aluminum foil. Let rest for 5 minutes, then thinly slice one tenderloin and set aside. Transfer the remaining tenderloin to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Reserve the drippings in the pan for serving.

5. Put the green beans on a rimmed baking sheet, drizzle with the remaining 1 tablespoon olive oil, and toss to coat. Spread the green beans over the pan in an even layer and sprinkle with the salt. Roast for 15 minutes, or until bright green and tender. Remove from the oven.

6. Serve the sliced pork topped with the pan drippings, with the green beans alongside.

NOTE: To make gravy add milk to the drippings

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