Skillet Honey-Mustard Pork Tenderloin with Green Beans
Tender pork tenderloin medallions are pan-seared and served with crisp-tender green beans, all coated in a tangy honey Dijon sauce.
30 mins
4 servings
Ingredients
- 1 Pork Tenderloin
- 3 cloves of Garlic
- 12 ounces Green Beans
- 1 tablespoon Parsley (Fresh)
- 1 tablespoon Unsalted Butter
- 1 teaspoon Kosher Salt
- 1 tablespoon Apple Cider Vinegar
- ⅓ cup Chicken Broth/Stock
- 2 tablespoons Mustard (Dijon)
- ½ teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Honey
Directions
- Mise en place: Slice the pork tenderloin into medallions. Chop the parsley. Mince the garlic.
- Season the pork medallions with the salt and black pepper.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Sear the pork medallions 2 to 3 minutes per side until browned and cooked through. Remove and set aside, loosely tented with foil.
- Add the remaining 1 tablespoon olive oil to the same skillet. Add the green beans and cook, stirring frequently, 4 to 5 minutes until bright green and tender-crisp.
- Add the minced garlic and cook about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up browned bits. Whisk in the Dijon mustard, honey, and apple cider vinegar. Simmer 1 to 2 minutes until slightly thickened.
- Stir in the butter until the sauce is glossy. Return the pork and any juices to the skillet; toss to coat and warm through 1 minute.
- Garnish with chopped parsley if desired and serve immediately.
