By Filiberto Rios
Preheat the oven to 400°F (200°C).
In a small bowl, combine 3 tbsp Dijon mustard, 2 tbsp honey, and 2 minced garlic cloves. Stir until well mixed to create the glaze.
Season the pork tenderloin with salt and pepper. Brush the glaze evenly over the pork tenderloin, ensuring it's well coated.
Place the glazed pork tenderloin in an oven-safe dish or baking tray. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C), then let it rest for 5 minutes before slicing.
While the pork is roasting, cut the cauliflower into florets and steam until tender, about 10-12 minutes.
Once the cauliflower is cooked, drain and mash with 1 tbsp butter, salt, and pepper to taste. Set aside and keep warm.
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the trimmed and washed green beans, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.
Serve the sliced pork tenderloin with a portion of mashed cauliflower and sautéed green beans on the side.
How did this recipe turn out? Let others know!
to rate this recipe
By Filiberto Rios
This Main Course Dinner recipe is ready in 45 minutes and features pork tenderloin, Dijon mustard, honey and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
In a small bowl, combine 3 tbsp Dijon mustard, 2 tbsp honey, and 2 minced garlic cloves. Stir until well mixed to create the glaze.
Season the pork tenderloin with salt and pepper. Brush the glaze evenly over the pork tenderloin, ensuring it's well coated.
Place the glazed pork tenderloin in an oven-safe dish or baking tray. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C), then let it rest for 5 minutes before slicing.
While the pork is roasting, cut the cauliflower into florets and steam until tender, about 10-12 minutes.
Once the cauliflower is cooked, drain and mash with 1 tbsp butter, salt, and pepper to taste. Set aside and keep warm.
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the trimmed and washed green beans, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.
Serve the sliced pork tenderloin with a portion of mashed cauliflower and sautéed green beans on the side.
Calories per Serving: 450
Your Rating:
