Maple Dijon Glazed Pork Tenderloin with Green Beans
A Recipe That Feels Fancy, But Is Not Hard To Make
Maple Dijon Glazed Pork Tenderloin with Green Beans is the perfect meal to make when you want something special but don’t have the time or maybe the extra money. Pork tenderloins, onions and green beans are roasted together and then finished with a very easy maple Dijon glaze.
I am a sucker for a good pork tenderloin or any pork roast in general. If you peruse this site you will see MANY pork roast recipes.
Some of my favorites are my Pork with Mustard Cream Sauce and My Mom’s Pork Roast recipe. THIS pork tenderloin recipe may be a new favorite.
I was thinking of recipes that someone would want to make for Easter if they were not feeding a crowd. That is how I came up with this recipe.
It feels special while being both easy to make and affordable for a roast dinner.
The Tenderloins
Typically I find pork tenderloins sold in pairs. This recipe is for two pork tenderloins.
Try to not buy the super thin and narrow tenderloins. You can see these are about 3 inches around.
This makes for a more even cook and juicier pork. When the tenderloins are very thin, they cook fast.
This is normally fine, but in this instance we want to roast this a little slower and give the glaze time to caramelize. A thicker tenderloin is better for this recipe.
I often buy the pork tenderloins from Aldi. They are affordable and their sizes are pretty uniform and fit this recipe’s described cook time.
Keep It Even
You also want to make sure that BOTH tenderloins are about the same size, both in length and thickness. This is so they cook evenly.
You do not want to have one drying out while the other still needs time to cook. Most of the time they are packaged quite evenly sized so DO NOT fret.
Simple Seasonings
You will see on the recipe card below that there are very simple seasonings on these tenderloins. The measurements are always a suggestion.
You can easily adjust them for your tastebuds and your own personal dietary needs. This isn’t baking, so the recipe will still come out if you make adjustments to your preference.
Green Bean Mania
I am never sure how to tell you to measure the green beans in a recipe. In this case you can use as many or as few green beans as you like.
Dot the butter slices all over the top so the butter coats the beans. The picture above shows you how I layered the beans in the pan so that you have a visual.
Pork Rules From A Time Gone By
Many, many people follow old pork cook time rules. This is from an era where people thought you had to cook the pork the same as chicken based off a marketing campaign that labeled pork as the “other white meat.”
This was also a time that pork was not regulated by the USDA and you could get some pork borne diseases that do not really pose a threat anymore. This recipe is hard to use a meat thermometer for since the tenderloins are thin so they temp higher even though they are not ready to be pulled from the oven yet.
There are clear directions for how to navigate this in the recipe card. The main thing to know is that pork can be slightly pink.
The pork continues to cook for ten degrees when it is out of the heat, and if you slice the pork and it is too pink for you, you can slice it all and put it in the oven again at 300° for a few more minutes to finish it.
It is better to be undercooked for your preference than overcooked and dry, since you can always cook it further but you can’t uncook it.
Make It Maple
The maple glaze in this recipe is the real star of the show. This glaze is delicious on both the pork and the green beans and onions.
If you have dietary restrictions, feel free to adjust the ingredients to meet your personal sugar limits. This glaze also ends up making a great au jus that is perfect on the pork and ladled over mashed potatoes if you serve those with this dish.
I have compiled a list of sides that would pair well with this recipe:
Maple Dijon Glazed Pork Tenderloin with Green Beans Recipe
Maple Dijon Glazed Pork Tenderloin with Green Beans is a dinner that feels like a lot of hard work, but isn't. The tenderloins are seasoned with pantry staples, roasted with butter, onions, and green beans and finished with a simple Maple Dijon Glaze. The perfect one pan meal.
Ingredients
- 2 Pork Tenderloins (these will vary by weight, the ones in this recipe were about 2 lbs. a piece)
- 1/2 lb, approximately of fresh Green Beans, tips trimmed off
- 1 medium sized Yellow Onion, chopped
- 2 teaspoons of Garlic Salt
- 1 teaspoon of Black Pepper
- 2 teaspoons of Onion Powder
- 1 teaspoon of Paprika
- 3 to 4 tablespoons of Butter
- 1 1/2 tablespoons of Dijon Mustard
- 1/2 tablespoon of Soy Sauce
- 1 1/2 tablespoons of Brown Sugar
- 1/2 cup real Maple Syrup
- 2 tablespoons of Olive Oil *divided
- 1 teaspoon of Garlic Powder *additional
- 1 teaspoon of Onion Powder *additional
- Pinch of Black Pepper
Instructions
- Remove the tenderloins from the package and pat dry. Rub down each tenderloin with one tablespoon of the olive oil. Season the tenderloins on all sides with the garlic salt, onion powder, black pepper, and paprika. Place in a 9 x 12 baking dish.
- Wash and trim your green beans. You can use as many or as few as you like, I gave a general weight in the ingredients list. You want to trim the stems and tips off each end.
- Peel and chop your onion and scatter it all around your tenderloins. Then place the green beans all around the tenderloins as well. Cut the butter into small, thin slices and place all over the green beans and onions.
- Heat your oven to 375°, cover your baking dish with a single piece of foil, and bake the tenderloins for 35 minutes.
- While the tenderloins bake, in a bowl mix the mustard, brown sugar, maple syrup, soy sauce, remaining olive oil, and the additional garlic and onion powder and black pepper. Mix very well to combine.
- After the tenderloins bake for 35 minutes, remove from oven, take off the foil, and drizzle the tenderloins with the maple syrup glaze, making sure to also drizzle over the green beans. Use all of the glaze.
- Do not cover, put back in oven and bake an additional 20 minutes. This bake time will depend on the thickness of your tenderloins. If you have very thin tenderloins, you will need to lessen the bake time by 10 minutes on both steps. It is hard to use a meat thermometer for this recipe as it always temps higher and it is not accurate, so the first time you make this just keep an eye that the tenderloins are not shriveling up when baking in the second step. The tenderloins pictured in this recipe are about 3 inches around. Do not let this step freak you out, the worst thing to happen will be slightly dried out, yet flavorful pork and you will know better for next time.
- After the second bake, set the oven to broil and CAREFULLY broil these on high for a minute or two to caramelize the top. Keep a close eye on this so it does not burn. After the broil method, turn off the oven and let the dish rest in the oven 10 minutes. Slice and serve with the au jus.
*there are pictures, links and other helpful information in the post before the recipe card for those who may need more clarity.