Honey-Mustard Pork with Spinach & Smashed White Beans

Honey-Mustard Pork with Spinach & Smashed White Beans

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From: EatingWell Magazine, November/December 2017

Drizzle the quick honey-mustard pan sauce over the pork and beans in this 30-minute dinner for a comforting, healthy weeknight meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1¼ pounds pork tenderloin, trimmed
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound mature spinach, chopped
  • 2 cloves garlic, minced
  • 1½ teaspoons chopped fresh sage
  • ¼ teaspoon crushed red pepper
  • 2 (15 ounce) cans low-sodium cannellini beans, rinsed
  • ¾ cup low-sodium chicken broth, divided
  • 3 tablespoons honey
  • 2 tablespoons whole-grain mustard

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Season pork with ¼ 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°F, 12 to 15 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add spinach and ⅛ teaspoon salt; cook, stirring, until wilted, 2 to 3 minutes. Transfer to a bowl; cover to keep warm.
  4. 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, ½ cup broth and the remaining ⅛ 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.
  5. Transfer the pork to a clean cutting board and let rest for 5 minutes. Add honey, mustard and the remaining ¼ 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.
  6. Slice the pork. Serve with the spinach, mashed beans and sauce.

Nutrition information

  • Serving size: 3½ oz. pork, ¾ cup spinach, ½ cup beans & 1 Tbsp. sauce
  • Per serving: 499 calories; 17 g fat(3 g sat); 10 g fiber; 44 g carbohydrates; 43 g protein; 221 mcg folate; 92 mg cholesterol; 15 g sugars; 13 g added sugars; 10,687 IU vitamin A; 32 mg vitamin C; 188 mg calcium; 7 mg iron; 727 mg sodium; 1,633 mg potassium
  • Nutrition Bonus: Vitamin A (214% daily value), Folate (55% dv), Vitamin C (53% dv), Iron (39% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 4½ lean pro, 2 fat, 1 veg, 1½ starch, 1 other carbohydrate

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