Cider-Dijon-Glazed Pork Medallions
Yukon Gold Mashed Potatoes and Steamed Green Beans
Ingredients
- 2 (1-lb) pork tenderloin, trimmed
- 6 Tbsp butter, divided
- 1 onion, thinly sliced
- ½ cup water
- ½ cup apple cider vinegar
- ⅓ cup packed brown sugar
- ¼ cup 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 pork lightly with salt and pepper.
- Melt 4 Tbsp butter in a large nonstick skillet over medium-high heat; add pork, in batches if necessary, and cook 2 to 3 minutes per side or until browned. Remove from skillet, and keep warm.
- Melt 2 Tbsp butter in skillet over medium heat; add onion, and cook, stirring occasionally, 5 to 6 minutes or until tender.
- Add water, vinegar, sugar, and mustard to skillet; bring to a boil, reduce heat, and simmer 4 minutes or until slightly thickened. Return pork to skillet, and cook 1 minute.
Side Dish Ingredients
- 2 lb Yukon Gold potatoes, peeled and cubed
- ⅓ cup butter
- ½ cup milk
- 1 (12-oz) pkg frozen green beans
Side Dish Instructions
- Place potatoes in a large saucepan; add cold water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until potatoes are tender.
- Drain and return to pot. Add butter and milk. Mash to desired consistency with a potato masher, and season with salt and pepper to taste.
- Cook green beans according to package directions; season with salt and pepper to taste.
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