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Honey-Mustard Pork with Spinach & Smashed White Beans

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


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019