One-Pot Pork Tenderloin with Potatoes and Green Beans

This one-pot pork tenderloin recipe pairs browned pork medallions with potatoes, mushrooms, and green beans in a creamy Dijon pan sauce. Cutting the tenderloin into medallions helps it cook evenly alongside the vegetables, while a covered skillet keeps the potatoes tender and makes cleanup simple.

Ingredients

1 pork tenderloin, about 1½ lb (680 g), trimmed of silver skin
1 lb Yukon Gold potatoes (450 g), cut into ½-inch (1.25 cm) cubes
8 oz cremini or button mushrooms (225 g), sliced
8 oz green beans (225 g), trimmed and cut in half if long
1 small yellow onion, about 5 oz (140 g), finely chopped
2 cloves garlic (about 6 g), finely chopped
2 tbsp olive oil (30 ml), divided
1 tbsp unsalted butter (14 g)
1¼ cups low-sodium chicken broth (300 ml)
⅓ cup heavy cream (80 ml)
1 tbsp Dijon mustard (15 g)
1 tsp dried thyme (1 g), or 1 tbsp chopped fresh thyme (3 g)
1 tsp kosher salt (5 g), divided, plus more to taste
½ tsp freshly ground black pepper (1 g), divided
1 tbsp chopped fresh parsley (4 g), for finishing

Instructions

Prepare the pork and vegetables. Pat the tenderloin dry and remove any shiny silver skin with a small sharp knife; it can remain tough after cooking. Cut the pork crosswise into medallions about 1 inch (2.5 cm) thick. Season with about ¾ tsp of the salt and ¼ tsp of the pepper. Cut the potatoes into evenly sized cubes so they finish at roughly the same time. Slice the mushrooms, chop the onion and garlic, and trim the beans.
Brown the pork. Heat 1 tbsp (15 ml) olive oil in a deep 12-inch (30 cm) skillet over medium-high heat. When the oil shimmers, arrange the medallions in a single layer without crowding; work in two batches if needed. Sear for about 2 minutes per side, until browned but not necessarily cooked through. Transfer to a clean plate. Keep any juices that collect there to add back to the skillet later.
Cook the mushrooms and onion. Lower the heat to medium and add the remaining 1 tbsp (15 ml) oil and the butter. Add the mushrooms and onion, stirring occasionally for 4 minutes, until the mushrooms have released some moisture and begun to brown and the onion is softening. Stir in the garlic and thyme and cook for 30 seconds, just until fragrant. If browned bits cling to the skillet, they will loosen when you add the broth.
Simmer the potatoes. Stir in the potatoes, broth, Dijon, remaining ¼ tsp salt, and remaining ¼ tsp pepper. Scrape the bottom of the skillet, then bring the liquid to a gentle simmer. Cover, reduce the heat to medium-low, and cook for 14 minutes. Check a potato with a fork: it should be nearly tender, with a little resistance at the center. If the skillet is boiling hard, lower the heat; a vigorous boil can make the broth evaporate before the potatoes cook.
Add the beans and finish the pork. Stir in the green beans and cream. Nestle the pork medallions into the vegetables, then pour any juices from the plate into the skillet. Cover and simmer gently for about 5 minutes, turning the medallions once if they are not mostly submerged. Check the center of the thickest medallion with an instant-read food thermometer. USDA FSIS guidance sets the safe minimum for whole cuts of pork at 145°F (63°C), followed by a 3-minute rest. If needed, continue cooking in 1-minute increments and check again.
Rest and serve. Once the pork reaches 145°F (63°C), transfer the medallions to a clean plate and let them rest for 3 minutes. Meanwhile, simmer the sauce uncovered for 1–2 minutes if it seems thin, stirring gently so the potatoes stay intact. Taste the vegetables and sauce, adding salt or pepper as needed. Return the pork to the skillet or arrange it over the vegetables, sprinkle with parsley, and serve warm.

Tips

Choose a skillet with enough room. A deep 12-inch skillet with a lid lets the potatoes sit in a fairly even layer and gives the pork space to brown. If the medallions touch or overlap while searing, brown them in batches; crowded meat tends to steam instead of develop a golden surface. A tight-fitting lid helps the potatoes cook in the broth without requiring extra liquid.
Cut the vegetables evenly. Keep the potato cubes close to ½ inch (1.25 cm). Larger pieces may need several extra minutes, while tiny pieces can break down into the sauce. If your potatoes are not nearly tender after 14 minutes, cover the skillet and simmer them for another 2–3 minutes before adding the pork and beans.
Use a thermometer rather than color alone. Pork can remain slightly pink at a safe temperature, and appearance is not a reliable way to judge doneness. Check the center of a thick medallion without touching the skillet. The required 3-minute rest is part of safe cooking, so give the meat that pause before serving.
Adjust the sauce thoughtfully. Low-sodium broth makes it easier to season at the end. If the sauce is too thick, stir in broth 1 tbsp (15 ml) at a time; if it is too thin, remove the pork and simmer the sauce uncovered briefly. Avoid a hard boil after adding cream, which can make the sauce look uneven.

Serving Suggestions

This skillet is a complete meal, with pork, potatoes, mushrooms, and green beans in one pan. Serve it straight from the skillet with crusty bread to catch the Dijon cream sauce, or add a simple green salad dressed with vinaigrette for a crisp, fresh contrast. A side of steamed cabbage or lightly dressed arugula also works well if you want more vegetables without adding another rich dish.

For serving, spoon potatoes and green beans onto each plate first, then add two or three pork medallions and plenty of sauce. A little extra chopped parsley brightens the creamy finish. If the sauce has thickened while the skillet rests, loosen it with a splash of warm broth before bringing the pan to the table. Keep the skillet on a heat-safe trivet and serve promptly so the pork stays tender.

Variations

Swap the vegetables: Replace the green beans with 8 oz (225 g) of sliced carrots or broccoli florets. Carrots can go in with the potatoes; add broccoli during the final 5 minutes so it stays bright and retains some bite. For a softer vegetable, use chopped kale and stir it in with the cream.
Make it dairy-free: Replace the butter with another tablespoon of olive oil and omit the cream. Stir in an additional ¼ cup (60 ml) broth at the end, then thicken the sauce with 1 tsp cornstarch (3 g) mixed with 1 tbsp (15 ml) cold water, simmering until glossy. The result is lighter and less creamy but still flavorful.
Change the herbs or mustard: Use rosemary instead of thyme, but start with ½ tsp dried rosemary (about 0.5 g), since its flavor is more assertive. Whole-grain mustard can stand in for Dijon in the same quantity; it gives the sauce a mild texture and visible mustard seeds. Avoid adding extra mustard until you have tasted the finished sauce.
Use sweet potato: Substitute 1 lb (450 g) peeled sweet potato cut into ½-inch cubes for the Yukon Gold potatoes. They soften more readily, so start checking after 11–12 minutes of covered simmering. Their sweetness pairs especially well with mushrooms and thyme, though the sauce will taste less classic and more mellow.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. Store the pork with the vegetables and sauce so the meat does not dry out; if possible, use a container that is not much deeper than the food so it cools promptly.

For best texture, reheat portions gently in a covered skillet over low to medium-low heat with a splash of broth or water. Stir the vegetables carefully and turn the pork once, heating until the leftovers reach 165°F (74°C). You can also microwave a portion in a covered microwave-safe dish, stirring the vegetables partway through and checking the center of the pork with a food thermometer. The potatoes may soften further after reheating, but the sauce helps keep the pork moist.

To freeze, cool the leftovers promptly, pack them in a freezer-safe airtight container, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Cream sauces can separate slightly after freezing; stir gently as the dish warms. Do not leave the cooked skillet at room temperature for more than 2 hours.

Frequently Asked Questions

Can I cook the pork tenderloin whole instead of slicing it?
Yes, but the timing will change, and a whole tenderloin will not finish on the same schedule as the potatoes. For the most dependable results in this one-pan method, use medallions as written. If cooking it whole, brown it first, simmer the potatoes until nearly tender, then return the pork and cook until the thickest part reaches 145°F (63°C), followed by a 3-minute rest. Check the temperature often rather than relying on a fixed extra cooking time.

Can I use pork loin instead of pork tenderloin?
They are different cuts: pork loin is wider and usually takes longer to cook than tenderloin. You can use boneless pork loin cut into 1-inch medallions, but choose pieces of similar thickness and check each one with a thermometer. The sauce and vegetables work the same way; the cooking time may vary, so remove individual pieces as they reach 145°F (63°C) and give them a 3-minute rest.

What if I do not have a lid for my skillet?
Use a snug sheet of foil to cover the skillet while the potatoes simmer. Crimp it around the rim carefully, since steam will escape when you lift it. If the foil does not seal well, check the liquid once or twice and add a small splash of broth if the pan is drying out. A lid is useful for cooking the potatoes evenly, but it does not need to be a special skillet lid.

Can I prepare any part of this recipe ahead?
You can trim and slice the mushrooms, chop the onion and garlic, trim the beans, and cube the potatoes earlier in the day. Keep prepared vegetables covered in the refrigerator; store cut potatoes submerged in cold water to prevent browning, then drain and dry them well before cooking. For the best texture, slice and season the pork shortly before searing rather than leaving it cut on the counter.

Why are my pork medallions dry?
The most common cause is cooking them past the safe temperature or leaving thin pieces in the skillet while thicker ones finish. Cut the medallions evenly, check the thickest piece with a thermometer, and take the pork out as soon as it reaches 145°F (63°C). Let it rest for 3 minutes, as directed, and avoid simmering the skillet vigorously; gentle heat helps the meat stay juicy.

Can I make this recipe without mushrooms?
Yes. Omit them and add another ½ cup (75 g) of chopped onion or 1 cup (100 g) of sliced bell pepper. The mushrooms add savory depth and release moisture as they cook, so the finished sauce will taste a little less earthy without them. No special liquid adjustment is usually needed, but check the skillet while the potatoes simmer and add a tablespoon or two of broth if it looks dry.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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