Balsamic Glazed Pork and Green Beans

This balsamic glazed pork and green beans skillet balances tangy-sweet flavors with tender meat and crisp-tender vegetables.
Thin pork medallions sear quickly in a hot pan until golden brown and then finish simmering in a glossy balsamic reduction that clings to every piece.

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Meanwhile, fresh green beans sauté alongside the pork, soaking up the same vibrant pan sauce and adding a bright, earthy counterpoint.

The entire meal cooks in a single skillet so the pork juices and balsamic glaze mingle with the green beans.
That one-pan method concentrates flavor and keeps cleanup exceptionally simple.
From the first sizzle to the final drizzle of sauce, this dinner feels both comforting and elegant, ready in just half an hour.

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Why This One-Skillet Dinner Works Every Time

Cooking protein and vegetables together in one pan lets the flavors build naturally as each ingredient releases its juices.
The balsamic vinegar reduces into a sweet, syrupy glaze that transforms simple pork and green beans into a restaurant-style dish.

Pork tenderloin or chops cut into medallions cook uniformly and remain juicy thanks to the quick sear.
The green beans retain their snap because they finish cooking alongside the pork.

• One skillet simplicity – No extra pots or pans needed for sauce or sides.
• Fast cook time – Ready in 30 minutes from start to finish.
• Balanced flavors – Tangy balsamic, aromatic garlic, and fresh herbs.
• Healthy and lean – Pork tenderloin is low in fat and green beans add fiber.
• Versatile meal – Serve over rice, cauliflower rice, or alongside mashed potatoes.

This approach consistently delivers a quick, flavorful dinner you can rely on any night of the week.

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What You’ll Need to Make It

The ingredients list is straightforward yet impactful. Fresh pantry staples and quality pork make all the difference.

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• Pork Tenderloin or Pork Loin Chops – Trimmed and cut into 1-inch medallions for even cooking
• Fresh Green Beans – Trimmed and left whole for a satisfying bite
• Balsamic Vinegar – Reduces into a glossy, sweet-tart sauce
• Honey or Brown Sugar – Balances the acidity and helps the glaze caramelize
• Garlic – Minced to infuse the sauce with savory depth
• Olive Oil – For searing and sautéing without burning
• Fresh Thyme or Rosemary – Adds an herbaceous note that complements pork
• Salt and Pepper – Season each component before cooking
• Butter – A little stirred in at the end for richness (optional)

Optional additions include shallots for a milder onion flavor or a pinch of red pepper flakes for heat.

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How to Make Balsamic Glazed Pork and Green Beans

Follow this sequence of steps to ensure the medallions sear perfectly and the green beans cook just right.
Prep everything first to keep the process smooth and efficient.

1. Season and sear the pork
   Heat olive oil in a large skillet over medium-high heat. Pat pork medallions dry, season with salt and pepper, and sear for 2–3 minutes per side until golden brown. Remove and set aside.
2. Sauté the green beans
   In the same skillet, add a bit more oil if needed and toss in green beans. Sauté for 3–4 minutes until they begin to soften and develop charred spots.
3. Build the glaze
   Push green beans to one side. Add garlic and fresh herbs to the empty space and sauté for 30 seconds until fragrant. Stir in balsamic vinegar and honey or brown sugar. Scrape any brown bits from the pan.
4. Combine and finish
   Return pork medallions to the pan and coat with the glaze. Reduce heat to medium-low and simmer for 2–3 minutes until the sauce thickens and the pork finishes cooking through.
5. Enrich and serve
   Stir in a pat of butter if using for extra silkiness. Let rest for one minute and drizzle any remaining sauce over the pork and beans before plating.

Serve directly from the skillet for a rustic, family-style presentation.

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What to Serve with Balsamic Pork and Green Beans

This dish shines on its own but pairs beautifully with simple sides that absorb the tangy glaze and add texture to the meal.

Side Dish	Why It Works
Mashed Potatoes	Creamy base to soak up the balsamic glaze
Rice or Quinoa	Mild grains that carry flavor without overpowering
Roasted Fingerling Potatoes	Crispy edges for a satisfying crunch
Cauliflower Rice	Low-carb option that blends with the pan sauce
Crusty Bread	Perfect for sopping up every drop of glaze
Simple Arugula Salad	Peppery greens that cut through the sweetness

Choose a side that fits your appetite or mix and match for a complete plate.

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How to Store and Reheat Leftovers

Leftovers of this skillet meal retain flavor and texture when stored and reheated properly.
These guidelines will help maintain juiciness and prevent the green beans from becoming mushy.

Storage Tips
Let the pork and green beans cool fully before transferring to an airtight container.
Refrigerate for up to three days.

Reheating Tips

• Skillet: Warm in a pan over medium heat with a splash of broth or water to loosen the glaze.
• Microwave: Cover loosely and heat in short intervals, stirring halfway for even warmth.
• Oven: Spread in an oven-safe dish, cover, and reheat at 325°F until heated through.

Avoid overheating to keep pork tender and beans crisp.

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Balsamic Pork and Green Beans FAQ

Can I use pork chops instead of tenderloin?
Yes. Pound thicker chops to 1-inch thickness and adjust sear time if needed.

Can I make the glaze ahead?
Whisk the balsamic and honey mixture in advance and store in the fridge for up to two days.

Is this dish gluten-free?
Yes. All ingredients are naturally gluten-free.

Can I swap the green beans?
Asparagus or broccolini work equally well in this recipe.

Can I use maple syrup instead of honey?
Absolutely. Maple syrup adds a richer sweetness to the glaze.