Cranberry Dijon Pork Tenderloin with Mashed Potatoes and Green Beans

Imagine coming home after a long day and treating yourself to a restaurant-quality meal that’s surprisingly simple to make. This pork tenderloin with mashed potatoes and green beans is exactly that-a comforting, elegant dinner that comes together quickly. The pork is perfectly seared and roasted, then drizzled with a vibrant sauce made from cranberry jam, Dijon mustard, ginger and rosemary. The creamy mashed potatoes and bright lemony green beans round out the plate for a balanced, satisfying meal.

Whether you’re cooking for family or just for yourself, this recipe delivers big flavor with minimal fuss. The sauce is the star-sweet, tangy and aromatic-and it pairs beautifully with the tender pork. Plus, the entire meal cooks in under an hour, making it a perfect weeknight dinner. Let’s get cooking!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Bring a large pot of salted water to a boil for the potatoes.
2. Peel and dice the potatoes into 1-inch cubes. Add to the boiling water and cook until tender, about 15 minutes. Drain and return to the pot.
3. While potatoes cook, pat the pork tenderloin dry with paper towels and season generously with salt and pepper.
4. Heat 1 tablespoon cooking oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
5. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 145°F, about 10-12 minutes. Remove from oven and let rest for 5 minutes.
6. Meanwhile, trim the ends of the green beans and place on a baking sheet. Drizzle with a little oil, season with salt and pepper and squeeze half the lemon over them. Toss to coat.
7. Roast the green beans in the oven (alongside the pork if possible) for 10-12 minutes, until tender and lightly browned.
8. While the pork rests, make the sauce. In a small saucepan, combine the cranberry jam, Dijon mustard, chicken stock concentrate and 2 tablespoons water. Grate in the ginger (about 1 teaspoon) and strip the rosemary leaves from the sprig and add them. Bring to a simmer over medium heat, stirring, until thickened slightly, about 2 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
9. Mash the cooked potatoes with the sour cream, remaining 1 tablespoon butter and a pinch of salt and pepper. Add a splash of milk if needed for creaminess.
10. Slice the rested pork tenderloin into medallions. Serve alongside the mashed potatoes and green beans. Drizzle the cranberry Dijon sauce over the pork. Garnish with additional rosemary if desired.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans. Toss them with oil and lemon, then roast for about 15-20 minutes or until tender and slightly charred.

What can I substitute for sour cream in the mashed potatoes?

You can use Greek yogurt, crème fraîche or even a splash of milk and extra butter for a similar creamy texture.

How do I know when the pork tenderloin is cooked?

Use an instant-read thermometer; the pork is done when it reaches 145°F at the thickest part. Let it rest for 5 minutes before slicing.