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Pork Loin, Wholegrain Crust, Green Beans

Pork Loin, Wholegrain Crust, Green Beans

30 - 60 minutes, 4 servings, Main, Main Course, Meat, Pork -

Juicy slices of pork loin roasted in a coat of fruity whole grain mustard and sweet brown sugar make the perfect companion to servings of buttery, mustardy French green beans.


  • 453g pork tenderloin
  • 3 tbsp. Maille Wholegrain Mustard, divided
  • 2 tbsp. firmly packed dark brown sugar
  • 170g french green beans, trimmed
  • 2 tbsp. unsalted butter


  1. Preheat oven to 200°C.
  2. Arrange pork in shallow baking pan; set aside. Combine 2 tablespoons Maille Wholegrain Mustard with brown sugar; press onto top and sides of pork. Bake pork 30 minutes or until thermometer reaches 75deg. Let stand covered at least 10 minutes.
  3. Cook green beans in lightly salted water in medium saucepan just until tender, about 5 minutes. Drain, then toss with butter and remaining 1 tablespoon Maille Wholegrain Mustard.

To serve

Slice pork and arrange on serving platter. Serve with warm green beans.