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Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Dijon-Thyme Pork Tenderloin

A bistro-style pork tenderloin with crisp roasted potatoes, peak-season green beans, and a quick Dijon-thyme pan sauce—all ready in one weeknight-friendly session.

Generated image of the dish
  • Total time: 45 minutes
  • Servings: —
  • Estimated total cost: $12–$15
  • Calories per serving: —

Ingredients

  • Kroger® Fresh Natural Pork Tenderloin
    1 pound $3.99
  • Kroger® Trimmed Green Beans BIG DEAL!
    12 ounces $6.00
  • red potatoes
    12 ounces $1.29
  • shallot
    2 ounces (about 1 small) $4.49
  • olive oil
    2 1/2 tablespoons
  • kosher salt
    1 1/2 teaspoons
  • ground black pepper
    3/4 teaspoon
  • dried thyme
    1/2 teaspoon
  • low-sodium chicken broth
    1/2 cup
  • Dijon mustard
    1 1/2 tablespoons
  • apple cider vinegar
    1 tablespoon
  • unsalted butter
    1 tablespoon
  • The Four Graces Pinot Noir Oregon Red Wine
    1 bottle $25.99

Instructions

  1. 1.

    Heat the oven to 425°F. Halve 12 ounces red potatoes, toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, and roast cut-side down on a rimmed sheet pan for 15 minutes.

  2. 2.

    Meanwhile, pat 1 pound pork tenderloin dry and season it with 3/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon dried thyme. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat and sear the pork for 6 to 8 minutes, turning to brown all sides.

  3. 3.

    Trim 12 ounces green beans and toss them with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Turn the potatoes, add the beans to the sheet pan, and place both the sheet pan and skillet in the oven; roast for 12 to 15 minutes, until the pork reaches 145°F and the potatoes are tender.

  4. 4.

    Transfer the roasted 1-pound pork tenderloin to a cutting board and let it rest for 5 minutes while making the sauce.

  5. 5.

    Return the skillet to medium heat, add 2 ounces minced shallot, and cook for 1 minute. Stir in 1/2 cup low-sodium chicken broth, 1 1/2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar; simmer for 3 minutes, then remove from the heat and whisk in 1 tablespoon unsalted butter.

  6. 6.

    Slice the rested 1-pound pork tenderloin and divide it between two plates with 12 ounces roasted red potatoes and 12 ounces roasted green beans; spoon the Dijon-thyme pan sauce over the pork.

Health: About 680 calories per serving, with roughly 50 grams of protein, 40 grams of carbohydrates, and a generous serving of vegetables.

Drink pairing: A light Pinot Noir complements the pork and earthy Dijon-thyme sauce without overwhelming the green beans.

Wine picks:

  • The Four Graces Pinot Noir Oregon Red Wine $25.99 1 bottle
  • Erath Pinot Noir Oregon Red Wine $15.99 1 bottle

Why it works: The pork’s delicate richness and earthy thyme pair naturally with Oregon Pinot Noir, while its bright acidity complements the tangy Dijon–cider vinegar sauce and roasted vegetables. The Four Graces offers a more polished, bistro-worthy option; Erath is an excellent value with similarly fresh, savory character.

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You asked

No Pinot noir. Counnoise, Grenache or rioja?

Careme

Choose Counoise—it’s light, savory, and herbal, pairing especially well with thyme, pork, and green beans. Second choice: Grenache, preferably a lighter, less-oaky bottle. Rioja works too, but choose a young Crianza rather than a heavily oaked Reserva. Serve slightly cool.

You asked

I have 1.9 lbs of pork. .9 will be eaten by children with no sides. What to update

Careme

Keep the adult recipe unchanged for the 1-pound portion, including the sides and sauce. For the extra 0.9 pound for the children: - Cook it separately or alongside the adult pork, using an extra ½ tablespoon olive oil and about ¼–½ teaspoon salt; omit Dijon sauce and thyme if preferred. - Sear both portions, then roast together. Cooking time should remain similar because thickness—not total weight—determines doneness. - Remove each portion when it reaches 145°F, then rest at least 3–5 minutes. If it’s one large piece rather than two tenderloins, cut off roughly 0.9 pound before seasoning.

You asked

I have 1

Careme

If you mean 1 large potato, use it if it’s around 12 ounces. Cut it into 1-inch pieces so it cooks through on schedule.

You asked

I meant halve not have. Just halving seems to big of pieces

Careme

You’re right—halving two larger potatoes would leave them too big. Cut the 12 ounces of potatoes into roughly 1-inch pieces instead. Roast cut-side down for the same initial 15 minutes, then turn them and continue roasting with the green beans for 12–15 minutes, until fork-tender.

You asked

Only have 2 potatoes for 12 ounces should I still have?

Careme

Yes—if the 2 potatoes weigh about 12 ounces total, use both. If they’re a little under or over, that’s fine; just cut them into roughly 1-inch pieces so they roast in the stated time.

Recipe score: 8/10

Admin

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