Mustard Apricot Pork Tenderloin
with Parmesan Potatoes & Roasted Green Beans
- Milk
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?).
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
¼ cup
Parmesan Cheese
1 tablespoon
Fry Seasoning
1 unit
Apricot Jam
1 unit
Chicken Stock Concentrate
12 ounce
Pork Tenderloin
4 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
10 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the mustard apricot sauce, calling it "delicious" and "amazing"; some found it paired perfectly with the tender pork 🍲.
- Ease of prep: Several noted it was easy to make, though some felt cooking times needed adjustment for perfectly done pork and vegetables.
- Suggestions: Consider reducing mustard for a sweeter sauce; cook green beans longer or separately for better texture.
- Portions: Some found the pork portions small or uneven; others wanted more sauce or cheese for the potatoes.
- Potatoes: The parmesan potatoes were a hit for many, though some found them bland or unevenly cooked.
Reviews from our home cooks
This was AMAZING! The mustard apricot sauce, I admit, was better than I anticipated (I HATE mustard). It had just enough zing without overpowering anything, and the apricot jam gave the sweet side of the pork a tiny lift. The parmesan potatoes presented beautifully, and really added to the meal. And the beans... The green beans were cooked just enough to be hot throughout, and maintained the crisp crunch. The pork tenderloin was cooked to perfection, and when sliced and sauced (gently), the plating looked almost as good as the photo here.
This was probably my favorite meal out of the first box that we received. I'm not usually much of a fan of pork, but the mustard apricot sauce on top of perfectly cooked pork tenderloins was absolutely delicious. I really liked the little potato clusters and the fresh green beans added the needed snap and green to this wonderful plate!
This was a banger, folks. This particular style of roasted potato is REALLY good, you cannot go wrong with green beans, and I'm realizing that pork tenderloin is my favorite cut of meat. But on TOP of all that?? Is this SCRUMPTIOUS sauce. It goes PERFECTLY with the pork. 10/mfing10. I *WILL* be making this one again.
This recipe was a first for me. I found it easy, but the potato clusters were a bit of a challenge. I probably should have used a larger sheet pan. There was a lot more potatoes than expected. I will probably use a few less next time. The green beans were on point with the flavor and brought out the tanginess of the apricot pork sauce. A good choice to pair with a nice white zin or a summery rose.
Still no oven, so I steamed the green beans...so much better than roasted. Not tough or leathery. Fried the potatoes, so good. Pork tenderloin with the apricot mustard sauce, wonderful. Everything done on stove top. Excellent.
I subscribe to produce delivery services . . . but your green beans were fresher than any I receive from either service. I enjoyed the parmesan on the potatoes. And I really liked the apricot and mustard combination on the sauce. This was likely my favorite meal in this shipment. Well done!
Was honestly in my top favorites as the mustard apricot part complimented the tenderloin so well. Green beans didn't compliment the meal as I thought but the potatoes were a great addition considering the multiple variations I've tried so far!
The 4 person pack contains a huge amount of potatoes and I only have one cookie sheet. So the green beans went into a cast iron skillet because they were fewer, and we cooked the potatoes on the pan with the meat. Still very good loved the apricot mustard sauce.
Tenderloin was dry, I cooked to 145 and followed the direction to a tee. I ended up brining the other one and it was so juicy. Made a huge difference in the flavor. The apricot mustard sauce was amazing!
Tenderloin with sauce was perfect. One of us thought the potatoes were not crispy and Parmesan did not 'pop', but the other one thought they were absolutely perfect, so we did not take a star away. I'm curious about why the potato stacking?
