Community recipe
Honey-Mustard Pork Tenderloin with Roasted Apples and Green Beans
Juicy honey-mustard pork tenderloin roasts alongside tender green beans and sweet apple wedges, then lands on fluffy couscous for an easy weeknight dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 12 oz green beans, stem ends trimmed
- 2 apples, cored and cut into 8 wedges each
- 1.25 lb pork tenderloins, silver skin removed
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp dijon mustards
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 1 cup water
- 0.25 tsp kosher salt
- 1 cup dry couscous
Make it
Instructions
- 01
Heat the oven and grease the pan
Set an oven rack in the center and heat the oven to 425°F (220°C). Spread 1 tbsp olive oil over the bottom of a large rimmed baking sheet, including the area where the vegetables will sit. | Why: Greasing the sheet before adding food prevents sticking and helps the vegetables brown.
- 02
Prepare and glaze the pork
Wash and dry 12 oz green beans; trim their stem ends. Wash and dry 2 apples, then core and cut each into 8 wedges. Pat 1.25 lb pork tenderloin dry with paper towels; trim off any silver skin with a knife. Rub the pork with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. In a small bowl, stir together 2 tbsp Dijon mustard, 1 tbsp honey, and 1 tbsp apple cider vinegar. Brush all of the mixture over the pork; discard any mixture left in the bowl rather than saving it for serving. | Why: Drying promotes browning, while the glaze gives the pork a tangy, lightly sweet crust.
- 03
Season and roast the pork and green beans
Spread the prepared green beans and apple wedges across the greased baking sheet; sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper, then turn them in the oil already on the sheet. Clear a space in the center and place the glazed pork there in a single piece. Roast on the center rack at 425°F (220°C) for 20–25 minutes, turning the vegetables once after 12 minutes. Check the thickest part of the pork with an instant-read thermometer: it must reach 145°F (63°C); the green beans should be tender with browned spots and the apples soft and golden. If the pork reaches temperature before the vegetables are ready, transfer it to a clean plate and continue roasting the vegetables for a few minutes. | Why: Space around the food encourages roasting rather than steaming, and a thermometer prevents overcooked pork.
- 04
Make the couscous while the pan roasts
About 12 minutes into roasting, bring 1 cup water and 1/4 tsp kosher salt to a boil in a small saucepan with a lid. Stir in 1 cup dry couscous, cover, remove from the heat, and let stand 5 minutes. Fluff with a fork and keep covered until serving. | Why: Couscous cooks off the heat while the pork finishes, making a fluffy base for the pan juices.
- 05
Rest, slice, and serve
Transfer the cooked pork to a clean cutting board and rest it 5 minutes; let the roasted vegetables sit on the pan during the rest. Slice the pork across the grain. Divide the couscous among 4 plates, add the pork, green beans, and apples, and spoon over any juices from the baking sheet. Serve warm. | Why: Resting keeps the pork juicy, and the pan juices season the couscous.
