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Skillet Honey-Mustard Pork Tenderloin with Green Beans
Main course

Skillet Honey-Mustard Pork Tenderloin with Green Beans

Credit: myDinnerPlan

Tender pork tenderloin medallions are pan-seared and served with crisp-tender green beans, all coated in a tangy honey Dijon sauce.

30 mins 8 servings
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Ingredients

  • 2 Pork Tenderloins
  • 6 cloves of Garlic
  • 1 ½ pounds Green Beans
  • 2 tablespoons Parsley (Fresh)
  • 2 tablespoons Unsalted Butter
  • 2 teaspoons Kosher Salt
  • 2 tablespoons Apple Cider Vinegar
  • ⅔ cup Chicken Broth/Stock
  • ¼ cup Mustard (Dijon)
  • 1 teaspoon Black Pepper
  • ¼ cup Olive Oil
  • ¼ cup Honey

Directions

  1. Mise en place: Slice the pork tenderloin into medallions. Chop the parsley. Mince the garlic.
  2. Season the pork medallions with the salt and black pepper.
  3. Heat 2 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.
  4. Add the remaining 2 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.
  5. Add the minced garlic and cook about 30 seconds until fragrant.
  6. 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.
  7. 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.
  8. Garnish with chopped parsley if desired and serve immediately.