Cranberry Dijon Pork Tenderloin with Mashed Potatoes and Green Beans

Imagine coming home after a long day and being able to whip up a restaurant-quality meal in under an hour. This pork tenderloin recipe is your answer. With a luscious cranberry Dijon sauce, creamy mashed potatoes and bright lemony green beans, it’s a complete dinner that feels special but is surprisingly simple to make.

The star of the show is the pork, seared to perfection and then roasted until tender. The sauce, made with ginger, rosemary, cranberry jam and Dijon mustard, adds a burst of flavor that complements the meat beautifully. Pair it with velvety mashed potatoes and crisp-tender green beans for a meal that will have everyone asking for seconds.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C) and position a rack in the middle. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Peel and mince or grate the ginger until you have 1 teaspoon. Pick 1 teaspoon of rosemary leaves from the stems and mince them. Zest the lemon and then cut it into quarters.
2. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides. Heat a drizzle of vegetable oil in a large oven-safe pan over medium-high heat. Add the pork and sear, turning occasionally, until browned all over, about 4 to 8 minutes. The pork will finish cooking in the oven. Turn off the heat, transfer the pork to one side of a baking sheet and wipe out the pan.
3. In a large bowl, toss the green beans with a drizzle of oil, salt and pepper. Spread them on the opposite side of the baking sheet from the pork. Roast until the pork is cooked through (internal temperature of 145°F) and the green beans are tender, about 10 to 12 minutes. Transfer the pork to a cutting board to rest. Toss the green beans with the lemon zest.
4. While the pork and green beans roast, place the diced potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, about 15 to 20 minutes. Reserve ½ cup of the potato cooking water, then drain the potatoes and return them to the pot. Mash with the sour cream and 1 tablespoon of butter until smooth and creamy, adding splashes of the reserved cooking water as needed. Season with salt and pepper. Cover to keep warm.
5. Heat a drizzle of oil in the same pan you used for the pork over medium-high heat. Add the minced ginger and rosemary and cook until fragrant, about 30 seconds. Stir in the cranberry jam, chicken stock concentrate, Dijon mustard and ¼ cup of water. Simmer until the sauce thickens slightly, about 2 to 3 minutes. Remove from heat and stir in the remaining 1 tablespoon of butter until melted.
6. Slice the rested pork crosswise into medallions. Divide the mashed potatoes, green beans and pork among plates. Drizzle the sauce over the pork. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork loin or chops, but adjust cooking time as needed to avoid drying out.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and butter alternatives and check that your mustard is dairy-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.