Mustard Apricot Pork Tenderloin
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Mustard Apricot Pork Tenderloin

Mustard Apricot Pork Tenderloin

with Parmesan Potatoes & Roasted Green Beans

Over here, we believe pork is a canvas, and we like to paint it with allllll the flavors. Tonight’s palette: A saucy coating that includes Dijon, apricot jam, and rich chicken stock—because why choose one of these ingredients when you could choose all three? Add to that a side of crispy Parmesan potatoes and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce

Pork Tenderloin

2 tablespoon

Apricot Jam

4 teaspoon

Dijon Mustard

1 tablespoon

Fry Seasoning

1 unit

Chicken Stock Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

Not included in your delivery

10 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories740 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber7 g
Protein41 g
Cholesterol140 mg
Sodium960 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Large Bowl
Medium Pan



• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. • Slice potatoes into ¼-inch-thick rounds. • Pat pork* dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast Potato Clusters

• Lightly oil a baking sheet. • In a large bowl, combine potatoes, 2 TBSP oil (¼ cup for 4 servings), remaining Fry Seasoning, and a couple big pinches of salt and pepper; toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each). • Roast on middle rack for 10 minutes.

Season Beans & Sear Pork

• Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper; push to one side. • Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Turn off heat. Transfer pork to empty side of sheet with green beans.

Roast Pork & Green Beans

• Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack. • Place sheet with green beans and pork on top rack. • Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.

Make Sauce

• Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water (1⁄3 cup for 4 servings), jam, mustard, and stock concentrate; whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2-4 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Finish & Serve

• Let pork rest 5 minutes after roasting, then slice crosswise. • Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.