Pork tenderloin (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Honey (50g)
Dijon mustard (50g)
Worcestershire sauce (10g)
Chicken stock (50g)
Russet potatoes (800g raw – diced bite-size)
Dijon mustard (30g)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (1 tsp)
Green beans (680g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (1 tsp)
Light sour cream (75g)
Dijon mustard (50g)
Chicken stock / Accumulated pan juices (20g)
Salt (pinch)
Black pepper (pinch)
For the potatoes, cut into bite-sized chunks. Spray the potatoes with oil, add the dijon, season with the listed seasonings, and mix well. Then place in the oven or air fryer at 450 degrees (F) until roasted to your liking.
For the green beans, do the same as the potatoes – lay onto a sheet tray, spray with oil and season with the listed seasonings, then place in the oven or air fryer at 450 degrees (F) until roasted to your liking.
For the tenderloin, lay on a tray or plate, spray with oil then rub the dijon mustard and honey all over then tenderloin until covered. Then season the tenderloin with the listed seasonings.
To cook the tenderloin, we prefer to use a grill cast iron, but a stainless steel skillet will work too. To sear, place in a skillet on medium-high heat until color starts to develop on the outside, then toss in the chicken stock and place in the oven at 450 degrees (F) until the internal temp reaches 145 (F). Remove once done, then slice how you prefer for prepping.
For the sauce, add the sour cream and dijon to a mixing bowl. Then you can either add unused chicken stock, or you can use the pan juices after the tenderloin is done cooking (the latter will be more flavorful). Mix well.
To prep, simply add the potatoes and green beans to one side of the container (or plate), then the sliced tenderloin on the other. Cover with however much sauce you want, and optional garnish with some chopped parsley. Enjoy! 🙂
