Cranberry Dijon Pork Filet
with Mashed Potatoes & Roasted Green Beans
- Milk
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner... what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork filet with creamy mashed potatoes and lemony roasted green beans. To finish things off, the pork is drizzled with a life-affirming sauce chock-full of bold flavors like ginger, rosemary, cranberry, and mustard. We’re all about making dreams come true.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 unit
Lemon
1 thumb
Ginger
¼ ounce
Rosemary
10 ounce
Pork Filet
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Cranberry Jam
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim green beans if necessary. Zest and quarter lemon. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Pick rosemary leaves from stems; mince leaves until you have 1 tsp.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes cook, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) Wipe out pan.
• Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. (For 4 servings, toss green beans on a second sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. • Stir in jam, stock concentrate, mustard, and 1⁄4 cup water (1/3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Slice pork crosswise. • Divide pork, mashed potatoes, and green beans between plates. Drizzle pork with sauce. Serve with lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cranberry Dijon sauce, calling it "exquisite" and "delicious," though some wanted a stronger cranberry taste.
- Ease of prep: Several found prep time longer than expected; consider streamlining steps or providing more accurate timing estimates.
- Suggestions: Try adding extra cranberry jam for more sweetness, or fresh cranberries for a bolder flavor 🍒.
- Portions: Some wished for more sauce or potatoes; consider increasing these slightly for a more satisfying meal.
- Texture: A few found the pork tender and juicy, while others experienced tough or gristly cuts.
Reviews from our home cooks
This is the BEST pork tenderloin recipe! The Cranberry and Dijon was a surprisingly DELICIOUS combo! A must get for my boxes when it's available!
I'm not a huge fan of pork, but this made it want more. I absolutely loved the sauce for this dish, the cranberry with mustard was delicious.
Pork fillet with the cranberry sauce was very good. Mashed potatoes and green beans were perfect with this meal.
The sauce is delicious and paired well with the pork. Mashed potatoes and the green beans were the perfect side dishes for this.
The sauce to go on the filets was amazing. We are already talking about tweaking the recipe with cranberry sauce for a Thanksgiving turkey spread.
Quality of the pork filet was amazing. Wife seared it first then finished it in the oven. Flavor was great.
I loved this after I modified it. The rosemary and ginger can be quite overwhelming. So I only put a very small amount in. I wanted the cranberry to be the forward flavor. The jam that was sent is underwhelming and too sweet so I added more of my own that had much more flavor. It turned out just the way I had hoped. Delish!
I Liked the flavors but prep is a lot of work to get the green beans cut and potatoes mashed. Just takes long to make.
Good dish but the rosemary is overpowering. I don't get the cranberry or Dijon. But it is still quite delicious! Just doesn't seem to be what the name advertised.
Sauce was light, needed to add more to cover the dish. A little flavor is ok, but most of time need generous amount to satisfy certain tastes for folks
