Cranberry Dijon Pork Tenderloin
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 tenderloin 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
10 ounce
Pork Filet
6 ounce
Green Beans
4 tablespoon
Sour Cream
1 unit
Chicken Stock Concentrate
1 unit
Lemon
¼ ounce
Rosemary
1 unit
Cranberry Jam
2 teaspoon
Dijon Mustard
1 thumb
Ginger
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
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 ½-inch pieces. 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 ½ 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.
• Trim green beans if necessary. 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 ¼ 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cranberry Dijon sauce, calling it delicious and perfect for fall 🍂. Some found the rosemary overpowering.
- Ease of prep: Several noted the recipe was easy to follow, though some felt prep and cooking took longer than expected.
- Suggestions: Consider steaming green beans instead of roasting; they can get tough. Add more cranberry flavor to the sauce for a stronger taste.
- Portions: Some found the pork and vegetable portions small; consider including more green beans and a larger cut of meat.
- Texture: While many enjoyed tender, juicy pork, others found it tough or fatty. Cook carefully to avoid dryness.
Reviews from our home cooks
Yum, yummy, yummers! I was weary cuz of the cranberry Dijon sauce but it was delicious. The meal would not have been the same without the sweet yet tangy sauce. Pork tenderloin was soft and juicy, lemony green beans paired well with sauce and mashed potatoes, and everything together was delicious and filling. We didn't waste any of it at all and even got some leftovers for lunch. Sauce would definitely go great with a turkey dinner too.
The cranberry Dijon was a perfect addition to the pork. Searing the pork and baking kept it tender and juicy and just a bit crisp on the outside. I love the use of lemon zest in the green beans.
If I could have drank this cranberry dijon sauce for the pork I would have :-) The pork itself was so tender and juicy. This meal kit came with plenty of potatoes and just the right amount of green beans. Delicious!
We used too much lemon zest in the green beans, oops! and overcooked the pork tenderloin. But that cranberry-dijon sauce was amazing! We substituted avocado oil for the butter in the pan sauce, and it worked well which was surprising.
The green beans had too much of a bite for my liking. The pork turned out a tad dry but was delicious with the cranberry dijon sauce. Of course the mashed potatoes were on point after adding garlic powder.
Loved this recipe! The cranberry dijon sauce was flavorful and the entire recipe was easy to cook. We had some extra sauce after drizzling on the pork and we used it on the potatoes. Loved it!
We had this delicious meal on Valentine's Day! Our plates looked almost exactly like the one one the instruction card. The pork was very tender, the roasted green beans were delicious, and the cranberry Dijon sauce tied everything together perfectly!
I would have never guessed that ginger, rosemary, mustard, cranberry and butter sauce would taste so heavenly together...and amazing with the pork tenderloin. The potatoes and green beans were perfect side dishes.
Can't go wrong with Hello Fresh pork tenderloin! Tender, juicy, and the cranberry dijon sauce was absolutely delicious! Not too sweet and not too mustardy (not really a word.) Definitely a "buy again" item!
The potatoes are incredible with this dish and I love the lemon zest with the green beans, I never would have thought of that. The cranberry sauce was amazing-I could have eaten it by itself but the pork was a little difficult to judge when it was done. Overall it did turn out very good and was a simpler dish to make.
