RESET360 with Camille McLaughlin
March Pick: Dinner

Garlic-Crusted Pork Tenderloin with Green Beans

Pork tenderloin coated in a garlic, rosemary, Dijon, and parmesan crust and roasted on one sheet pan with blistered green beans and shallots.

Why you'll love Garlic-Crusted Pork Tenderloin with Green Beans

This is a weeknight dinner that tastes like a Sunday roast. A whole pork tenderloin is spread with a paste of garlic, rosemary, thyme, and Dijon, pressed with grated parmesan, and roasted in a hot oven, where the coating turns into a golden, savory crust. Green beans and shallots roast on the same pan, blistering at the edges while the pork cooks.

The Dijon is what holds the crust on. Mustard is thick and tacky, so it glues the garlic, herbs, and cheese to the meat, and its sharpness seasons the pork all the way to the surface. The parmesan browns in the oven and shields the garlic underneath, so the crust tastes roasted and sweet rather than harsh. Pork tenderloin is small and quick, so it is done in about 25 minutes; pulling it at 145°F (63°C) and letting it rest keeps it juicy and just rosy in the center.

Everything finishes on one pan, and the beans get tossed at the end with lemon right in the browned bits the pork leaves behind, so nothing on that pan goes to waste. On a cool March evening it is warm, garlicky, and on the table in under 45 minutes.

Quick overview: This Garlic-Crusted Pork Tenderloin with Green Beans takes 15 min of hands-on time and about 43 min in all and makes 4 servings, each about 4 oz pork with 1 cup green beans. You'll need a sheet pan.

Jump to recipe

Sliced garlic-crusted pork tenderloin over blistered green beans
Prep 15 minCook 28 minTotal 43 minServes 4Serving about 4 oz pork with 1 cup green beansYou'll need Sheet pan

Ingredients

  • 1 1/2 lb pork tenderloin (1 large or 2 small), silver skin trimmed
  • 1 1/4 tsp fine sea salt, divided
  • 1/2 tsp freshly ground black pepper
  • 8 cloves garlic, finely grated or pressed
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp fresh thyme leaves
  • 1 tbsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 3 tbsp olive oil, divided
  • 1/4 cup finely grated parmesan
  • 1 lb green beans, trimmed
  • 1 large shallot, thinly sliced
  • 1 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice

Instructions

  1. Heat the oven: Heat the oven to 425°F (220°C) with a rack in the middle.
  2. Season the pork: Pat the tenderloin dry with paper towels and season it all over with 3/4 teaspoon of the salt and the pepper. A dry surface browns and lets the crust stick. If you have time, do this up to a day ahead and refrigerate it uncovered; the salt works its way into the meat and seasons it through.
  3. Make the garlic paste: Stir the garlic, rosemary, thyme, Dijon, and 1 tablespoon of the olive oil into a thick paste.
  4. Coat the pork: Set the tenderloin in the center of a large rimmed sheet pan. Spread the garlic paste over the top and sides, then press the parmesan onto the paste so it forms an even coat. If you are using two small tenderloins, set them a few inches apart.
  5. Add the green beans: Toss the green beans and shallot with the remaining 2 tablespoons of olive oil and 1/2 teaspoon of salt, and spread them around the pork in a single layer. Beans in one layer touch the hot pan and blister; piled up, they steam.
  6. Roast: Roast for 20 to 28 minutes, until the crust is golden and the thickest part of the pork reads 145°F (63°C). Start checking at 18 minutes, since small tenderloins finish fast. If the crust browns before the pork is done, lay a piece of foil loosely over the meat for the last few minutes.
  7. Rest: Move the pork to a cutting board and let it rest for 5 minutes. The juices settle back into the meat as it rests, so they stay in the slices instead of running onto the board.
  8. Finish the beans and serve: While the pork rests, toss the green beans and shallots on the pan with the lemon zest and juice, scraping up the browned bits. Slice the pork 1/2 inch thick and serve it over the beans.

Storage and leftovers

Refrigerate the pork and green beans in a covered container for up to 4 days. Keep the pork in one piece if you can, since a whole piece stays juicier than slices.

Reheat slices gently in a covered skillet with a splash of broth over low heat for 3 to 4 minutes, or eat the pork cold, sliced thin over greens. Cooked pork freezes for up to 3 months, though the crust softens.

Variations

  • Lemon-pepper crust: Use lemon zest and 1 teaspoon coarsely cracked black pepper in place of the rosemary and thyme.
  • With asparagus: Use a bunch of thick asparagus spears in place of the green beans, adding them for the last 12 to 15 minutes.
  • Pecorino: Press grated pecorino romano onto the paste in place of the parmesan for a sharper, saltier crust.
  • Mustard-seed crust: Stir 1 tablespoon whole-grain mustard with a label of mustard seed, vinegar, water, and salt into the paste with the Dijon.

Notes and tips

  • Trim the silver skin: The thin, shiny membrane on one side of a tenderloin stays tough when cooked. Slide a thin knife just under it and cut it away.
  • Tuck the tail: Fold the thin end of the tenderloin under itself so the whole roast is an even thickness and cooks at the same rate.
  • Use a thermometer: Tenderloin goes from juicy to dry in a few minutes. An instant-read thermometer is the surest way to pull it at 145°F (63°C).
  • Grate the garlic fine: Finely grated or pressed garlic spreads into a smooth paste that clings and roasts evenly. Chopped garlic falls off and can scorch.

Nutrition and mindful eating

  • Pork tenderloin brings protein along with thiamin, selenium, and zinc, and roasting it to a rosy 145°F (63°C) keeps it tender.
  • Garlic, rosemary, and thyme carry big flavor, so the dish needs only a little cheese and salt to taste rich.
  • Green beans bring fiber, vitamin C, and vitamin K, and blistering them in olive oil makes them sweet and savory.
  • Olive oil and parmesan are the real fats here, and fat with protein is what lets a dinner hold you through the evening.
  • As you eat, notice the crisp garlic crust against the juicy pork, and check in before bed: a plate like this should keep you satisfied for 4 hours or more, with no need for something sweet afterward.

Frequently asked questions

Have a question about this Garlic-Crusted Pork Tenderloin with Green Beans? Start here, with the questions people ask most.

Is slightly pink pork safe?

Yes. Pork cooked to 145°F (63°C) and rested for at least 3 minutes is safe, and it will look a little rosy in the center.

Can I use pork loin?

Yes, though a loin roast is thicker and takes longer. Roast it at 400°F (200°C) to 145°F (63°C), usually 40 to 60 minutes for a 2 lb roast, and add the green beans for the last 20 minutes.

Can I make the garlic paste ahead?

Yes. Stir it together up to a day ahead and keep it covered in the refrigerator. Use it within 4 days.

What else goes with it?

Mashed cauliflower, a green salad, or roasted radishes all fit alongside the green beans.

You might also like

Tags: March Pick, Dinner, American