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Pork Tenderloin with Tarragon Pan Sauce
and green beans / mashed potatoes

Active: 45 min Total: 45 min

Tarragon adds a feeling of elegance and rich flavor to pan sauce that's made while pork tenderloin and green beans roast.

Tags

Ingredients

Servings:
4
Metric
Pork Tenderloin with Tarragon Pan Sauce:
  • Shallots - 2 cloves, diced
  • Tarragon, fresh - 2 tsp, finely chopped
  • Pork tenderloin - 1 lb
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Mustard, Dijon - 2 tsp (preferably whole grain)
  • Flour, all-purpose - 2 Tbsp
  • Stock, any type - 1 1/2 cups
Dijon Green Beans:
  • Green beans - 1 lb, trimmed
  • Oil, olive - 1 Tbsp
  • Mustard, Dijon - 2 tsp (preferably whole grain)
  • Vinegar, balsamic - 1/2 tsp
Mashed Potatoes:
  • Potatoes, Russet - 1 lb, peeled and cubed
  • Sour cream - 2 Tbsp (sub plain or Greek yogurt)
  • Butter - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shallots / Green beans - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Tarragon - Finely chop tarragon. (Can be done up to 1 day ahead)
  3. Pork tenderloin - Tenderize with a fork. Season on all sides with some salt and pepper. (Can be done 1 day ahead)
  4. Potatoes - Peel and cube potatoes.

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Make

  1. Heat oven to 425F / 218C.
  2. Place potatoes in a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
  3. Meanwhile, heat a large skillet with cooking oil over medium heat. Add pork and sear on all sides until deep golden brown, 8 to 10 minutes total.
  4. Transfer pork to a sheet pan. (Leave the pan you used to brown the pork on the stove, but away from the heat source.)
  5. Toss green beans with olive oil, mustard (portion for green beans), and balsamic vinegar. Season with some salt and pepper and spread out around pork.
  6. Transfer pork and green beans to the oven and roast until vegetables are tender and pork registers 145F / 63C, 13 to 18 minutes.
  7. Meanwhile, return the pan you used to sear the pork to medium heat. Add butter (portion for pork). To melted butter, add shallots and tarragon, scraping up any browned bits on the bottom of the pan. Saute until shallots are soft, 2 to 3 minutes. Whisk in apple cider vinegar and mustard (portion for pork). Stir in flour until no dry spots remain. Slowly pour in stock while whisking. Simmer sauce until thickened, 2 to 3 minutes. Season with some salt and pepper.
  8. Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
  9. Use a masher to mash potatoes with sour cream, butter (portion for potatoes), and some salt.
  10. Transfer cooked pork to a cutting board and rest, covered, for 5 minutes.
  11. When pork has rested, cut into slices.
  12. Serve pork over mashed potatoes with pan sauce drizzled over both. Enjoy green beans on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (40)
Gluten-free (5)
Paleo (3)
Vegetarian (2)

Most Helpful

So many substitutions, I'm not sure if I made the recipe! Subbed tilapia for pork. Thyme for tarragon and Sweet potato fries for mashed potatoes. Yum, and felt fancy with the pan sauce.

By: Markell
Posted: Jan 02, 2021
Diet: Original
1 Helpful

19 reviews

Used chicken breasts, and subbed basil for tarragon. Turned out very well! We all loved it!

By: Elissa
Posted: Feb 25, 2021
Diet: Original
0 Helpful

Made mashed sweet potatoes because we had some. I liked the sweet with the savory. Everything else was really good!

By: Jennifer
Posted: Feb 02, 2021
Diet: Original
0 Helpful

It came out wonderful!

By: Sharon
Posted: Jan 17, 2021
Diet: Original
0 Helpful

Another home run for us.

By: Nancy
Posted: Jan 13, 2021
Diet: Paleo
0 Helpful

I liked it more than I thought, but I didn't love it.

By: Chelsea
Posted: Jan 12, 2021
Diet: Vegetarian
0 Helpful

More work than normal but we loved it! Tarragon is one of my favorite herbs so that helps! Green beans were so good too. We normally don’t always do the starch but I indulged with potatoes and will use sour cream more often.

By: Liz
Posted: Jan 08, 2021
Diet: Original
0 Helpful