---
title: "Mustard Apricot Pork Tenderloin: Parmesan Potatoes & Roasted Green Beans"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mustard-apricot-pork-tenderloin-6092a514d771912da32bed97
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Calorie Smart
  - Sodium Smart
  - Carb Smart
rating: 4.5
rating_count: 9400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the mustard apricot sauce, calling it delicious and amazing
  - theme: Ease of prep
    text: Several noted it was easy to make, though some felt cooking times needed adjustment
image: "https://images.recipes.furrysalamander.com/mustard-apricot-pork-tenderloin.avif"
---
Preheat #oven{} to 450°F with racks positioned on middle and top shelves. Wash and dry all produce. Slice @potatoes{1%lb} into ¼-inch-thick rounds. Pat @pork tenderloin{1%lb} dry with paper towels and season all over with half the @fry seasoning{1%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}.

Lightly oil a #baking sheet{}. In a #large bowl{}, combine potatoes, 2 tbsp @cooking oil{¼%cup}, remaining fry seasoning, and a pinch of salt and pepper; toss until completely coated. Arrange potatoes on the prepared sheet in clusters. Roast on the middle rack ~{10%minutes}.

Toss @green beans{½%lb} on a second #baking sheet{} with a drizzle of cooking oil, salt, and pepper, then push to one side. Heat a large drizzle of cooking oil in a #medium pan{} over medium-high heat. Add pork and sear, turning occasionally, until browned all over ~{4-8%minutes}. Turn off heat and transfer pork to the empty side of the sheet with the green beans.

Once potatoes have roasted ~{10%minutes}, remove sheet from oven. Sprinkle each cluster with @parmesan cheese{¼%cup}. Return to middle rack. Place sheet with green beans and pork on top rack. Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through ~{10-12%minutes}.

Meanwhile, wipe out the pan used for pork and return to medium-high heat. Once hot, pour in @water{¼%cup}, @apricot jam{2%tbsp}, @dijon mustard{2%tbsp}, and @chicken stock concentrate{1%tbsp}; whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened ~{2-4%minutes}. Turn off heat. Stir in @butter{1%tbsp} until melted. Season with salt and pepper.

Let pork rest ~{5%minutes} after roasting, then slice crosswise. Divide pork, parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.