Mustard Apricot Glazed Pork Tenderloin with Parmesan Potatoes and Green Beans

This pork tenderloin recipe is all about bold, balanced flavors. A luscious sauce made with Dijon mustard, apricot jam and chicken stock coats the meat, creating a glossy finish that’s both sweet and tangy. Paired with crispy Parmesan-crusted potatoes and tender roasted green beans, this dish is a complete meal that feels special enough for a dinner party but simple enough for a weeknight.

The secret to the perfect pork lies in a quick sear followed by a short roast, ensuring it stays juicy and tender. Meanwhile, the potatoes are roasted in clusters for maximum crispiness and the green beans are tossed with a bit of oil and salt for a simple, vibrant side. Everything comes together in under an hour, with minimal cleanup.

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Ingredients

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and top positions. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Pat pork tenderloin dry with paper towels and season all over with half the Fry Seasoning, salt and pepper.
2. Lightly oil a baking sheet. In a large bowl, combine potatoes, 2 tablespoons oil (¼ cup for 4 servings), remaining Fry Seasoning and generous pinches of salt and pepper; toss until potatoes are fully coated. Arrange potatoes on the prepared sheet in small clusters (about 6 slightly overlapping slices each). Roast on the middle rack for 10 minutes.
3. Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt and pepper; push to one side. Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. Transfer pork to the empty side of the sheet with green beans.
4. After the potatoes have roasted 10 minutes, remove the sheet from the oven. Sprinkle each potato cluster with Parmesan cheese. Return to the middle rack. Place the sheet with green beans and pork on the top rack. Roast until the cheese is lightly browned, potatoes and green beans are tender and pork is cooked through, 10-12 minutes.
5. Meanwhile, wipe out the pan used for pork and return to medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), apricot jam, Dijon mustard and chicken stock concentrate; whisk to combine. Bring to a simmer and cook until thickened and well combined, 2-4 minutes. Turn off heat. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Let the pork rest for 5 minutes after roasting, then slice crosswise. Divide pork, Parmesan potatoes and green beans among plates. Spoon the mustard apricot sauce over the pork and serve. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed. Use a meat thermometer to ensure doneness.

Can I make this dish ahead of time?

The sauce can be made in advance and reheated. The roasted vegetables are best fresh, but leftovers can be reheated in the oven.

What can I use instead of apricot jam?

Peach jam or orange marmalade work well as substitutes for a similar sweet and tangy flavor.