15 minutes total · Serves 2
Prep: 4 minutes · Cook: 11 minutes
Thin pork tenderloin medallions cook in minutes. While they rest, green beans get a quick steam in the same skillet, followed by a buttery Dijon pan sauce.
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What you’ll need
12 oz pork tenderloin, silver skin removed, sliced into 1/2-inch medallions
8 oz pre-trimmed thin green beans (haricots verts)
1 tbsp olive oil
1 garlic clove, minced
1/4 cup water, plus a splash if needed
2 tsp Dijon mustard
1 tbsp butter
1/2 lemon
Kosher salt and black pepper
Let’s make dinner.
Pat the pork dry and season with 1/4 tsp kosher salt and black pepper. Heat the oil in a large skillet over medium-high.
Sear the medallions in a single layer for about 2–3 minutes per side, until golden and the centers reach 145°F. Transfer to a plate and rest for at least 3 minutes while you cook the beans.
Add the green beans, water, and a pinch of salt to the same skillet. Cover and cook over medium-high for 3–4 minutes, until bright green and just tender. Uncover; let any extra water evaporate.
Lower the heat. Add the garlic and stir for 30 seconds. Stir in the Dijon, butter, a squeeze of lemon, and the pork’s resting juices, adding a splash of water to make a light sauce. Spoon over the pork and beans and serve.
A little head start
Use thin haricots verts and 1/2-inch pork slices. Thicker beans or thicker meat will need a few extra minutes.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.