Cranberry Dijon Pork Tenderloin with Creamy Mashed Potatoes and Roasted Green Beans

Picture this: it’s mid-afternoon and you’re already dreaming about dinner. We’ve got just the thing to satisfy those cravings. This dish features tender pork tenderloin, creamy mashed potatoes and bright, lemony roasted green beans. The star of the show is a luscious sauce made with cranberry, Dijon mustard, ginger and rosemary that elevates every bite.

Perfect for a weeknight dinner that feels special, this recipe comes together in under an hour. The combination of sweet, tangy and savory flavors will have everyone asking for seconds. Let’s get cooking!

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry all produce.
2. Cut potatoes into 1-inch cubes. Place in a pot with salted water and bring to a boil. Cook until tender, about 15-20 minutes.
3. Trim green beans if needed. On a baking sheet, toss green beans with a drizzle of oil, salt and pepper. Roast for 12-15 minutes, until tender and slightly charred.
4. Meanwhile, pat pork tenderloin dry with paper towels. Season generously with salt and pepper.
5. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon oil. Sear pork on all sides until golden, about 2-3 minutes per side. Transfer skillet to the oven and roast until internal temperature reaches 145°F (63°C), about 10-12 minutes. Remove pork from skillet and let rest on a cutting board.
6. While pork rests, prepare the sauce. In the same skillet (careful, hot!), add 1 tablespoon butter, minced ginger and chopped rosemary. Cook for 1 minute until fragrant. Stir in cranberry jam, Dijon mustard, chicken stock concentrate and 1/4 cup water. Simmer for 2-3 minutes, scraping up any browned bits. Stir in remaining 1 tablespoon butter until melted. Season with salt and pepper.
7. Drain potatoes and return to pot. Mash with sour cream, a drizzle of oil, salt and pepper until creamy. Add a splash of water or milk if needed.
8. Slice the rested pork into medallions. Serve over mashed potatoes, alongside roasted green beans. Drizzle the cranberry-Dijon sauce over the pork. Garnish with lemon wedges and extra rosemary if desired.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can work, but adjust cooking time accordingly. Tenderloin is best for quick roasting.

Can I make this dairy-free?

Substitute butter with a dairy-free margarine or oil and use a dairy-free sour cream alternative.

What can I serve instead of green beans?

Asparagus, broccoli or Brussels sprouts would be great alternatives. Adjust roasting time as needed.