Maple Dijon Glazed Pork Tenderloin with Green Beans is a dinner that feels like a lot of hard work, but isn’t. The tenderloins are seasoned with pantry staples, roasted with butter, onions, and green beans and finished with a simple Maple Dijon Glaze. The perfect one pan meal.
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Ingredients
2 Pork Tenderloins (these will vary by weight, the ones in this recipe were about 2 lbs. a piece)
1/2 lb, approximately of fresh Green Beans, tips trimmed off
1 medium sized Yellow Onion, chopped
2 teaspoons of Garlic Salt
1 teaspoon of Black Pepper
2 teaspoons of Onion Powder
1 teaspoon of Paprika
3 to 4 tablespoons of Butter
1 1/2 tablespoons of Dijon Mustard
1/2 tablespoon of Soy Sauce
1 1/2 tablespoons of Brown Sugar
1/2 cup real Maple Syrup
2 tablespoons of Olive Oil *divided
1 teaspoon of Garlic Powder *additional
1 teaspoon of Onion Powder *additional
Pinch of Black Pepper
Instructions
Remove the tenderloins from the package and pat dry. Rub down each tenderloin with one tablespoon of the olive oil. Season the tenderloins on all sides with the garlic salt, onion powder, black pepper, and paprika. Place in a 9 x 12 baking dish.
Wash and trim your green beans. You can use as many or as few as you like, I gave a general weight in the ingredients list. You want to trim the stems and tips off each end.
Peel and chop your onion and scatter it all around your tenderloins. Then place the green beans all around the tenderloins as well. Cut the butter into small, thin slices and place all over the green beans and onions.
Heat your oven to 375°, cover your baking dish with a single piece of foil, and bake the tenderloins for 35 minutes.
While the tenderloins bake, in a bowl mix the mustard, brown sugar, maple syrup, soy sauce, remaining olive oil, and the additional garlic and onion powder and black pepper. Mix very well to combine.
After the tenderloins bake for 35 minutes, remove from oven, take off the foil, and drizzle the tenderloins with the maple syrup glaze, making sure to also drizzle over the green beans. Use all of the glaze.
Do not cover, put back in oven and bake an additional 20 minutes. This bake time will depend on the thickness of your tenderloins. If you have very thin tenderloins, you will need to lessen the bake time by 10 minutes on both steps. It is hard to use a meat thermometer for this recipe as it always temps higher and it is not accurate, so the first time you make this just keep an eye that the tenderloins are not shriveling up when baking in the second step. The tenderloins pictured in this recipe are about 3 inches around. Do not let this step freak you out, the worst thing to happen will be slightly dried out, yet flavorful pork and you will know better for next time.
After the second bake, set the oven to broil and CAREFULLY broil these on high for a minute or two to caramelize the top. Keep a close eye on this so it does not burn. After the broil method, turn off the oven and let the dish rest in the oven 10 minutes. Slice and serve with the au jus.
*there are pictures, links and other helpful information in the post before the recipe card for those who may need more clarity.
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