Easy One-Pan Maple Dijon Pork Tenderloin Dinner
A quick and flavorful one-pan dinner featuring juicy pork tenderloin glazed with a sweet and tangy maple Dijon sauce, roasted alongside tender vegetables. Perfect for busy weeknights with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1 to 1.5 pounds pork tenderloin (450–680 grams), trimmed
- 1/4 cup maple syrup (60 ml)
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves fresh garlic, minced
- 1 pound baby potatoes (450 grams), halved
- 3 medium carrots, peeled and cut into chunks
- 8 ounces green beans (225 grams), trimmed
- 1 tablespoon fresh rosemary, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (205°C).
- In a mixing bowl, whisk together maple syrup, Dijon mustard, olive oil, and minced garlic until smooth and glossy.
- Pat the pork tenderloin dry with paper towels. Season all over with salt and freshly ground black pepper. Place it on a large oven-safe skillet or roasting pan.
- Halve baby potatoes, peel and chunk carrots, and trim green beans. Toss the potatoes and carrots with a drizzle of olive oil, salt, pepper, and half the chopped rosemary. Arrange these around the pork in the pan, leaving space for the green beans.
- Brush the pork tenderloin generously with the maple Dijon glaze, reserving a little glaze for later.
- Place the pan in the oven and roast for about 20 minutes. Halfway through, spoon some of the reserved glaze over the pork to build layers of flavor.
- After 20 minutes, add the green beans to the pan, tossing them in the pan juices and a sprinkle of rosemary. Return to the oven for another 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
- Transfer the pork tenderloin to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes.
- Slice the pork into medallions and serve with the roasted vegetables, spooning any pan juices over the top.
Notes
Patting the pork dry before seasoning helps achieve a better sear and juicy meat. Use a meat thermometer to ensure pork reaches 145°F (63°C) for safe consumption. Avoid crowding the pan to allow vegetables to roast properly. Add glaze in layers to prevent burning the sugars. Let the pork rest before slicing to retain juices. You can swap vegetables based on preference or seasonality. For a dairy-free version, this recipe uses olive oil instead of butter.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 350
- Sugar: 10
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 4
- Protein: 30
Keywords: one-pan dinner, pork tenderloin, maple Dijon glaze, easy weeknight meal, roasted vegetables, quick dinner, gluten-free, dairy-free