Orange-Dijon Pork Tenderloin with Mashed Potatoes and Roasted Brussels Sprouts

This dish brings together tender pork tenderloin with a bright, tangy orange-Dijon sauce that’s both savory and slightly sweet. Paired with creamy mashed potatoes and roasted Brussels sprouts, it’s a well-rounded meal that feels special enough for a weekend dinner but simple enough for a weeknight.

The sauce comes together quickly in the same pan used to sear the pork, picking up all those flavorful browned bits. A sprinkle of toasted almonds adds a welcome crunch, while fresh parsley brightens every bite.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts lengthwise.
2. Toss Brussels sprouts on one side of a baking sheet with a large drizzle of oil, salt and pepper. (For 4 servings, spread Brussels sprouts out across entire sheet.) Roast on top rack for 12 minutes (you’ll add more to the sheet then).
3. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.
4. Pat pork dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned, 4-8 minutes. Remove from heat. Once Brussels sprouts have roasted 12 minutes, remove sheet from oven. Transfer pork to opposite side. (For 4 servings, arrange pork on a second sheet; roast on middle rack.) Wipe out pan. Return sheet to top rack; roast until pork is cooked through, 10-12 minutes more. Transfer pork to a cutting board.
5. Meanwhile, halve orange. Pick parsley leaves from stems; roughly chop leaves. In a small bowl, whisk together brown sugar, mustard, stock concentrate, half the thyme, 2 TBSP water and juice from half the orange (all the thyme, 4 TBSP water and juice from whole orange for 4 servings). Heat pan used for pork over medium heat. Add orange mixture to hot pan and bring to a simmer. Cook, stirring constantly, until slightly reduced, 2-4 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
6. Return pot with potatoes to medium-low heat. Add 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
7. Slice pork crosswise. Divide pork, Brussels sprouts and mashed potatoes between plates. Spoon pan sauce over pork and mashed potatoes. Garnish everything with almonds and parsley. Serve.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs can be substituted. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I use instead of orange juice?

You can substitute with lemon juice or a splash of apple cider vinegar mixed with a little honey for a similar tangy-sweet flavor.

Can I make this dairy-free?

Use a dairy-free butter substitute and omit the butter in the sauce (or use a plant-based alternative). The mashed potatoes can be made with olive oil and non-dairy milk.