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The Full Pork Tenderloin Dinner, photographed on white marble in the A More Perfect Supper kitchen

The Full Pork Tenderloin Dinner

A composed weeknight dinner -- herb-rubbed pork tenderloin seared and roasted, finished with a quick Dijon pan sauce, served alongside brown sugar butter baked sweet potatoes and garlicky green beans with slivered almonds.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 2 Servings
Course: Entrees
Cuisine: American
Ingredients Method

Ingredients
  

Pork Tenderloin
  • 1 pork tenderloin (about 1 to 1 1/4 lbs)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or rosemary
  • 1 tablespoon Dijon mustard (optional base layer) optional
  • 1 tablespoon olive oil
  • 1 tablespoon butter for searing
Dijon Pan Sauce
  • 1/4 cup chicken broth or white wine
  • 1 teaspoon Dijon mustard
  • 1 tablespoon unsalted butter
Baked Sweet Potatoes
  • 2 medium sweet potatoes
  • Olive oil
  • Salt
Brown Sugar Butter
  • 2 tablespoons unsalted butter softened
  • 1 1/2 tablespoons brown sugar
  • Pinch of cinnamon (optional) optional
  • Pinch of salt
Green Beans with Almonds
  • 8 oz fresh green beans trimmed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 2 tablespoons slivered almonds

Method
 

  1. Preheat oven to 400 degrees F. Prick sweet potatoes with a fork, rub with olive oil and salt, and bake on a sheet pan 40 to 45 minutes until fork-tender.
  2. Mash together softened butter, brown sugar, cinnamon, and salt for the brown sugar butter. Set aside at room temperature.
  3. Pat pork dry. Spread a thin layer of Dijon over the surface if using. Mix salt, pepper, garlic powder, paprika, and thyme. Rub evenly over the pork.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until browned, 6 to 8 minutes total. Add 1 tablespoon butter and baste pork briefly. Transfer skillet to the oven and roast 15 to 18 minutes until internal temperature reaches 145 degrees F. Rest 5 to 10 minutes before slicing.
  5. Return skillet to the stove over medium heat. Add broth or wine and scrape up browned bits. Stir in Dijon mustard and simmer 2 minutes. Whisk in butter and remove from heat.
  6. Boil green beans in salted water 3 to 4 minutes until crisp-tender. Drain. In a skillet, heat butter and olive oil over medium heat. Saute garlic 30 seconds, add green beans and cook 1 to 2 minutes more. Season with salt and pepper. Stir in or sprinkle almonds before serving.
  7. Slice sweet potatoes open and top with brown sugar butter. Slice pork and drizzle with pan sauce. Serve green beans alongside.