HONEY-MUSTARD PORK WITH SPINACH & SMASHED WHITE BEANS ...
Drizzle the quick honey-mustard pan sauce over the pork and beans in this 30-minute dinner for a comforting, healthy weeknight meal.
Provided by Breana Killeen
Categories Healthy Pork Tenderloin Recipes
Total Time 30 minutes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Season pork with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork and cook, turning often, until browned on all sides, 3 to 5 minutes total. Transfer the pan to the oven. Roast until an instant-read thermometer inserted in the center registers 145 degrees F, 12 to 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add spinach and 1/8 teaspoon salt; cook, stirring, until wilted, 2 to 3 minutes. Transfer to a bowl; cover to keep warm.
- Heat the remaining 1 tablespoon oil in the pot over medium heat. Add garlic, sage and crushed red pepper; cook for 30 seconds. Add beans, 1/2 cup broth and the remaining 1/8 teaspoon salt. Mash with a potato masher until almost smooth. Reduce heat and cook, stirring often, until hot, about 5 minutes. Remove from heat and cover.
- Transfer the pork to a clean cutting board and let rest for 5 minutes. Add honey, mustard and the remaining 1/4 cup broth to the pan (the handle will be hot). Bring to a boil over medium-high heat, scraping up any browned bits. Reduce heat and simmer until thickened slightly, 1 to 2 minutes.
- Slice the pork. Serve with the spinach, mashed beans and sauce.
Nutrition Facts : Calories 498.8 calories, CarbohydrateContent 43.9 g, CholesterolContent 92.1 mg, FatContent 16.6 g, FiberContent 10.2 g, ProteinContent 43 g, SaturatedFatContent 2.6 g, SodiumContent 727.1 mg, SugarContent 15 g
SIMPLE SAUTEED MUSTARD GREENS RECIPE | SUNNY ANDERSON ...
Provided by Sunny Anderson
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
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