Maple-Dijon Glazed Pork Tenderloin with Sautéed Green Beans

A Recipe That Feels Fancy, But Is Not Hard To Make

Maple Dijon Glazed Pork Tenderloin with Green Beans is an elegant yet easy weeknight or holiday meal. Two pork tenderloins are roasted in a single pan with onions and green beans, then finished with a simple maple-Dijon glaze that caramelizes into a glossy, savory-sweet sauce.

I love pork tenderloin and roasts in general, and this recipe joins many of my favorites. It delivers great flavor without a lot of fuss or cost, making it perfect when you want something special but don’t have hours or a large budget.

This dish works beautifully for a smaller Easter meal or any occasion when you want a roast dinner that feels elevated but stays straightforward to prepare.

The Tenderloins

Pork tenderloins are often sold in pairs; this recipe uses two. For best results, choose fuller, evenly sized tenderloins about 3 inches in diameter rather than very thin ones. Thicker tenderloins cook more evenly and stay juicier, and they give the glaze time to caramelize without overcooking the meat.

If possible, pick tenderloins that match in both length and thickness so they finish at the same time and one doesn’t dry out while the other catches up.

Keep It Even

Make sure both tenderloins are similar in size so they roast evenly. Most packaged pairs are reasonably matched, but if one is noticeably smaller, consider trimming or adjusting placement so cooking time isn’t compromised.

Simple Seasonings

This recipe uses pantry-friendly seasonings—garlic salt, onion powder, black pepper, and paprika—to let the pork and glaze shine. Measurements are flexible; unlike baking, small adjustments won’t break the dish. Season to your taste and dietary needs.

Green Bean Mania

Green beans are forgiving—use as many or as few as you like. Trim the stems and tips, then layer the beans and chopped onion around the tenderloins. Dot the beans with sliced butter so they roast in flavor and stay tender.

Pork Rules From A Time Gone By

Older advice recommended cooking pork until it was completely white, a guideline born from past safety concerns. Modern standards allow a slightly pink center for juicy pork. Because tenderloins are thin, a thermometer can read high before the meat is ready, so pay attention to texture and resting carryover. The pork will continue to rise about 10°F as it rests; if it looks too pink for your preference, you can return sliced pieces to a 300°F oven for a few minutes.

It’s safer to err on slightly undercooked than overcooked and dry—if needed you can always cook it a little longer.

Make It Maple

The maple-Dijon glaze is the highlight. It coats the pork, green beans, and onions with balanced sweetness and tang. Adjust the sugar-to-maple ratio to suit dietary needs; the glaze also becomes a lovely au jus to spoon over sliced pork or mashed potatoes.

Suggested side dishes that pair well with this recipe include salads, mashed or roasted potatoes, and roasted Brussels sprouts.

Yield: 4 to 6 Servings

Maple Dijon Glazed Pork Tenderloin with Green Beans Recipe

Maple Dijon Glazed Pork Tenderloin with Green Beans is a one-pan dinner that looks and tastes special while remaining easy to prepare. Tenderloins are seasoned, roasted with butter, onions, and green beans, then finished with a simple maple-Dijon glaze.

Ingredients

• 2 pork tenderloins (sizes vary; these were about 2 lbs. each)
• Approximately 1/2 lb. fresh green beans, trimmed
• 1 medium yellow onion, chopped
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 3 to 4 tablespoons butter
• 1 1/2 tablespoons Dijon mustard
• 1/2 tablespoon soy sauce
• 1 1/2 tablespoons brown sugar
• 1/2 cup real maple syrup
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder (additional)
• 1 teaspoon onion powder (additional)
• Pinch of black pepper

Instructions

1. Preheat oven to 375°F. Remove tenderloins from packaging and pat dry. Rub each with 1 tablespoon olive oil and season all over with garlic salt, onion powder, black pepper, and paprika. Place in a 9×12 baking dish.
2. Wash and trim green beans, removing stems and tips.
3. Peel and chop the onion and scatter it around the tenderloins. Arrange green beans around the pork. Cut butter into thin slices and dot over the beans and onions.
4. Cover the dish with foil and bake at 375°F for 35 minutes.
5. While the pork bakes, whisk together Dijon mustard, brown sugar, maple syrup, soy sauce, remaining olive oil, and the additional garlic and onion powders with a pinch of black pepper until combined.
6. After 35 minutes, remove foil and drizzle the glaze over the tenderloins, making sure to coat the green beans. Use all the glaze.
7. Return to the oven uncovered and bake an additional 20 minutes. Baking time varies by thickness—if tenderloins are very thin, reduce both bake steps by about 10 minutes. Watch for the meat starting to shrivel in the second bake; that indicates it may be overcooking.
8. For a caramelized finish, carefully broil on high for 1–2 minutes, watching closely to avoid burning. Turn off the oven and let the dish rest inside for 10 minutes. Slice and serve with the pan juices.

*Photos and additional tips appear earlier in the post for extra clarity if needed.