Pork Medallions with Creamy Mustard Sauce
Crispy Green Beans and Mashed Potatoes
Ingredients
- 1½ lb pork tenderloin
- 3 Tbsp butter, divided
- 1 Tbsp all-purpose flour
- ½ cup white wine
- 1 cup chicken broth
- 2 Tbsp Dijon mustard
Instructions
- Cut pork into 2-inch-thick slices. Pound pork to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat. Add pork, and cook 3 to 4 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 1 Tbsp butter in skillet over medium heat. Add flour; cook, stirring constantly, 2 minutes. Add wine, broth, and mustard; cook until thickened. Serve sauce over pork.
Side Dish Ingredients
- 1 cup panko breadcrumbs
- 3 Tbsp olive oil, divided
- 1 tsp lemon zest
- 1 lb green beans, trimmed
- 1 Tbsp fresh lemon juice
- 1 (8-oz) pkg mashed potatoes
Side Dish Instructions
- Cook panko in 2 Tbsp hot oil in a large nonstick skillet over medium heat 5 minutes or until browned and crisp, stirring often. Stir in lemon zest; remove from skillet.
- Sauté green beans in 1 Tbsp hot oil in skillet 5 to 7 minutes or until crisp-tender. Toss together beans, lemon juice, and panko mixture. Season with salt and pepper to taste.
- Cook potatoes according to package directions.
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