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 cranberry Dijon pork tenderloin is exactly that-tender pork slices draped in a sweet-tart sauce with a hint of ginger and rosemary, paired with velvety mashed potatoes and bright, lemony green beans.

It’s the kind of dinner that makes you forget the workday grind. The sauce comes together in minutes using cranberry jam and Dijon mustard, while the potatoes and green beans roast in the oven alongside the pork. Minimal cleanup, maximum flavor. Let’s get cooking!

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Ingredients

12 ounce PotatoesView 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

12 ounce Pork TenderloinView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Bring a large pot of salted water to a boil.
2. Peel and dice potatoes into 1-inch cubes. Add to boiling water and cook until tender, about 15-20 minutes.
3. Meanwhile, trim green beans if needed. Zest and juice the lemon. Peel and grate the ginger. Pick rosemary leaves from stems and chop finely.
4. Pat pork tenderloin dry with paper towels. Season all over with salt and pepper.
5. Heat cooking oil in an oven-safe skillet over medium-high heat. Sear pork until browned on all sides, about 2-3 minutes per side.
6. Transfer skillet to oven and roast pork until internal temperature reaches 145°F (63°C), about 12-15 minutes. Remove pork from skillet and let rest on a cutting board.
7. While pork rests, place green beans on a baking sheet. Drizzle with olive oil, salt, pepper and a squeeze of lemon juice. Roast in oven until tender-crisp, about 10 minutes.
8. Drain potatoes and return to pot. Add sour cream, chicken stock concentrate, butter and a splash of milk if needed. Mash until smooth. Season with salt and pepper.
9. In a small saucepan, combine cranberry jam, Dijon mustard, grated ginger, chopped rosemary and 2 tablespoons water. Simmer over medium heat for 2-3 minutes until slightly thickened.
10. Slice pork tenderloin into medallions. Serve over mashed potatoes with green beans on the side. Drizzle cranberry Dijon sauce over pork.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted. Adjust cooking time as needed.

What can I substitute for cranberry jam?

Any berry jam or preserves will work, such as raspberry or strawberry.

Can I make this dairy-free?

Use dairy-free sour cream and butter alternatives and omit the milk in the mashed potatoes.