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
6 servings
Ingredients
- 1 ½ Pork Tenderloin
- 4 ½ cloves of Garlic
- 1 pound Green Beans
- 1 ½ tablespoons Parsley (Fresh)
- 1 ½ tablespoons Unsalted Butter
- 1 ½ teaspoons Kosher Salt
- 1 ½ tablespoons Apple Cider Vinegar
- ½ cup Chicken Broth/Stock
- 3 tablespoons Mustard (Dijon)
- ¾ teaspoon Black Pepper
- 3 tablespoons Olive Oil
- 3 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 ½ tablespoons 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 ½ tablespoons 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.
