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

Breana Killeen
Source: EatingWell Magazine, November/December 2017
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • 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

498.8 calories; protein 43g 86% DV; carbohydrates 43.9g 14% DV; exchange other carbs 3; dietary fiber 10.2g 41% DV; sugars 15g; fat 16.6g 26% DV; saturated fat 2.6g 13% DV; cholesterol 92.1mg 31% DV; vitamin a iu 10687.2IU 214% DV; vitamin c 32.5mg 54% DV; folate 220.5mcg 55% DV; calcium 187.9mg 19% DV; iron 7.4mg 41% DV; magnesium 220.1mg 79% DV; potassium 1633.4mg 46% DV; sodium 727.1mg 29% DV; added sugar 13g.

Reviews (2)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2019
I cut the recipe in half except the spinach for the 2 of us. I added a zucchini since our garden is filled with them right now. Quick and easy to make and we both enjoyed it. It is a keeper for us. Read More
Rating: 4 stars
01/13/2019
Surprisingly great mash! I used a little less than 1lb of spinach & it was just fine. Read More