Pork Tenderloin in Dijon Mustard with Green Beans

Name: Pork Tenderloin in Dijon Mustard with Green Beans
Total time: 40 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Pork tenderloin — 180 g; Dijon mustard — 15 g; Fresh green beans — 150 g; Garlic — 5 g; Olive oil — 8 ml; Salt — 2 g

Pan-seared and roasted pork tenderloin with a Dijon mustard crust, served with garlic-sautéed green beans.

Time: 40 min
Serving: 404 kcal
Ingredients: ≈ 3,05 €
Protein: 42 g

Healthy High protein

Pork Tenderloin in Dijon Mustard with Green Beans

Ingredients

1 Pork tenderloinpack 500 g ≈ 5,48 € 180 g
2 Dijon mustard 15 g
3 Fresh green beanspack 300 g ≈ 2,06 € 150 g
4 Garlic≈ 9,50 € per kg 5 g
5 Olive oil 8 ml
6 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Preheat the oven to 400°F (200°C). Pat the tenderloin dry, remove any silver skin, and season generously with salt on all sides.
Heat half the oil in a heavy ovenproof skillet over high heat. Sear the tenderloin on all sides for 4–5 minutes until golden brown.
Coat the tenderloin with Dijon mustard on all sides, place the skillet in the oven, and roast for 15–18 minutes until the internal temperature reaches 145°F (63°C) and the juices run clear.
Remove the meat from the oven, tent loosely with foil, and let rest for 5–7 minutes.
While the meat roasts, trim the ends off the green beans and finely chop the garlic⁴.
Sauté the green beans in the remaining oil over medium heat for 6–7 minutes until tender, then add the garlic⁴ and salt, cooking for another 1 minute.
Slice the tenderloin into 1.5 cm (½-inch) thick pieces and serve with the green beans.

Tips

Why it works: Sear the pork at high heat first to lock in juices and create a crust that prevents drying out during roasting. Overcooking will make it tough and dry.
Substitutions: Use 15g of whole-grain mustard instead of Dijon for a slightly sweeter, less sharp flavor. Skip oil if your skillet is nonstick.
Common mistakes: The meat will be dry if the internal temperature exceeds 65°C. It will look pale and feel firm when pressed.
Storing and reheating: Eat fresh or within 2 days; reheat sliced pork in a pan with 5g butter for 2 minutes. Freeze cooked pork only if sliced and packed airtight.
Serve with: Pair with roasted baby potatoes and a simple arugula salad for a balanced, one-pan-inspired dinner.

In short

Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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Nutrition

Per serving and share of 2000 kcal

Calories	404 kcal	20%
Protein	42 g	56%
Fat	21 g	29%
Carbs	13 g	5%
Per 100 g	112 kcal

Cost

≈ 3,05 €per serving

Average supermarket prices, Eurostat: country price level × HICP by group, September 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is pork tenderloin.