Cranberry Dijon Pork Tenderloin with Mashed Potatoes and Green Beans

Imagine coming home after a long day and knowing that a truly satisfying dinner is within reach. This recipe delivers exactly that: tender pork tenderloin, creamy mashed potatoes and bright, lemony roasted green beans, all tied together with a bold cranberry-Dijon sauce. The sauce, infused with ginger and rosemary, adds a sweet-tangy kick that elevates the entire dish.

Whether you’re cooking for family or just for yourself, this meal comes together in about 45 minutes and feels special enough for a weekend dinner yet simple enough for a weeknight. No complicated techniques – just straightforward steps that yield impressive results. Let’s get cooking!

Log in to save recipes and build weekly shopping lists.

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
2. Peel and dice the potatoes into 1-inch cubes. Add them to the boiling water and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. While the potatoes cook, trim the ends of the green beans and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Zest the lemon, then cut it in half. Squeeze the juice of one half over the green beans and sprinkle with half the lemon zest. Reserve the remaining lemon half and zest for later.
4. Roast the green beans in the oven for 12-15 minutes, until tender and lightly browned.
5. Meanwhile, pat the pork tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
6. Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil, then sear the pork tenderloin until browned on all sides, about 2-3 minutes per side.
7. Transfer the skillet to the oven and roast the pork for 12-15 minutes or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest for 5 minutes before slicing.
8. While the pork rests, make the sauce. In a small bowl, combine the cranberry jam, Dijon mustard and chicken stock concentrate. Grate the ginger (about 1 teaspoon) and add it to the bowl. Strip the rosemary leaves from the stem and finely chop them; add to the bowl. Squeeze the juice from the remaining lemon half and add the remaining lemon zest. Whisk until smooth.
9. For the mashed potatoes, add the sour cream to the drained potatoes and mash until creamy. Season with salt and pepper to taste.
10. Slice the rested pork tenderloin into medallions. Serve alongside the mashed potatoes and roasted green beans. Drizzle the cranberry-Dijon sauce over the pork.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, but pat them dry and roast a few minutes longer until tender.

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

You can use plain Greek yogurt or milk with a little butter for creaminess.

How do I know when the pork is cooked?

Use a meat thermometer; it should read 145°F (63°C) for safe, juicy pork.