Honey Mustard Pork Tenderloin

with rosemary-roasted green beans and shallot

$9.95 per serving

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Auguste Escoffier, the crèm de la crèm of classic French cuisine, described demi-glace as a sauce that has reached “the limit of perfection.” We agree, and this rich chicken demi-glace adds a decidedly grown-up depth of flavor to honey mustard sauce. Paired with a juicy pork tenderloin and rosemary-roasted green beans, this calorie- and carb-conscious meal means eating like a grown-up has never been so satisfying.

In Your Box (serves 2)

  • 12 oz. Green Beans
  • 1 Shallot
  • 1 Rosemary Sprig
  • 1 oz. Dijon Mustard
  • ½ fl. oz. Honey
  • 14 oz. Pork Tenderloin
  • Info
    4 tsp. Chicken Demi-Glace
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends off green beans. Peel shallot and cut into ¼" slices. Stem rosemary and coarsely chop. Combine Dijon and honey in a mixing bowl. Pat pork tenderloin dry, and season all sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Prepare the Vegetables

    Prepare the Vegetables

    Place green beans and shallot on prepared baking sheet. Toss with 1 tsp. olive oil, rosemary, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on ¾ of baking sheet (some overlap is ok).

  • Step 3 - Sear the Pork Tenderloin

    Sear the Pork Tenderloin

    Heat 2 tsp. olive oil in a large pan over medium-high heat. Add pork tenderloin to hot pan and turn occasionally until golden brown all over, 5-8 minutes. Transfer tenderloin to empty space on baking sheet. Reserve pan; no need to wipe clean.

  • Step 4 - Roast the Vegetables and Tenderloin

    Roast the Vegetables and Tenderloin

    Spoon or brush half the honey mustard mixture (reserve remaining for sauce) on pork tenderloin. Roast in hot oven until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 11-15 minutes. Rest pork 3-5 minutes before cutting into ½" slices. While pork rests, make sauce.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to sear pork to high heat. Add ¼ cup water, remaining honey mustard mixture, and demi-glace. Bring to a boil and cook until sauce is thick enough to coat the back of spoon, 1-2 minutes. Plate dish as pictured on front of card. Bon appétit!