2Season 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.
3Meanwhile, 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.
4Heat 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.
5Transfer 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.
6Slice the pork. Serve with the spinach, mashed beans and sauce.