Mustard Apricot Glazed Pork Tenderloin with Parmesan Potatoes and Green Beans

This pork tenderloin recipe proves that a simple weeknight dinner can be anything but boring. A glossy glaze made with Dijon mustard and apricot jam coats the tender meat, while crispy Parmesan potatoes and roasted green beans round out the plate. It’s a balanced, flavorful meal that comes together quickly in the oven.

The secret to the glaze is the combination of tangy mustard, sweet apricot jam and rich chicken stock concentrate. As it bakes, the sauce thickens and caramelizes, creating a delicious coating on the pork. Pair it with the salty crunch of Parmesan potatoes and the freshness of green beans for a dinner that feels special without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

10 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment.
2. Cut potatoes into 1/2-inch wedges. Toss with 2 tsp oil, fry seasoning, salt and pepper. Spread on one side of the baking sheet.
3. Trim green beans if needed. Toss with 2 tsp oil, salt and pepper. Place on the other side of the sheet.
4. Roast vegetables for 10 minutes. Meanwhile, pat pork tenderloin dry and season with salt and pepper.
5. In a small bowl, mix apricot jam, Dijon mustard, chicken stock concentrate and 2 tsp oil.
6. Heat remaining oil in an oven-safe skillet over medium-high. Sear pork until browned on all sides, about 4-5 minutes total.
7. Brush pork with half the apricot-mustard glaze. Transfer skillet to oven (or place pork on a separate baking sheet). Roast with vegetables for 10-12 minutes, until pork reaches 145°F.
8. Remove pork from oven, brush with remaining glaze and let rest 5 minutes.
9. Toss hot potatoes with Parmesan cheese and butter until melted. Serve sliced pork with potatoes and green beans.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can work, but adjust cooking time as needed.

What can I substitute for apricot jam?

Peach jam or orange marmalade make good substitutes.

Can I make this dairy-free?

Omit the Parmesan and butter or use dairy-free alternatives.