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

Calorie-Conscious Icon
Carb-Conscious Icon
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
  • ½ oz. Honey
  • 1 oz. Dijon Mustard
  • 1 Pork Tenderloin
  • Info
    4 tsp. Chicken Demi-Glace
  • Nutrition (per serving)

  • Calories
    522
  • Carbohydrates
    34g
  • Fat
    21g
  • Protein
    50g
  • Sodium
    1697mg

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
    1

    Prepare the Ingredients

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

  • Step 2 - Start the Vegetables
    2

    Start 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
    3

    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
    4

    Roast the Vegetables and Tenderloin

    Spoon or brush half the honey mustard mixture (reserve remaining for sauce) on pork tenderloin. Roast 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 roasts, make sauce.

  • Step 5 - Make the Sauce
    5

    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!