Rating: 4.5 stars
8 Ratings
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  • 3 star values: 2
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Drizzle the quick honey-mustard pan sauce over the pork and beans in this 30-minute dinner for a comforting, healthy weeknight meal.

Source: EatingWell Magazine, November/December 2017


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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

3 1/2 oz. pork, 3/4 cup spinach, 1/2 cup beans & 1 Tbsp. sauce
499 calories; protein 43g; carbohydrates 43.9g; dietary fiber 10.2g; sugars 15g; fat 16.6g; saturated fat 2.6g; cholesterol 92.1mg; vitamin a iu 10687.2IU; vitamin c 32.5mg; folate 220.5mcg; calcium 187.9mg; iron 7.4mg; magnesium 220.1mg; potassium 1633.4mg; sodium 727.1mg; added sugar 13g.

4 1/2 lean pro, 2 fat, 1 veg, 1 1/2 starch, 1 other carbohydrate