Balsamic Glazed Pork and Green Beans
This one-skillet balsamic glazed pork and green beans dinner is tangy, savory, and ready in 30 minutes. A simple yet elegant meal.
Equipment
- Large Skillet Used for searing pork and cooking green beans
Ingredients
- 1 pound pork tenderloin or pork chops trimmed and sliced into medallions
- 12 ounces fresh green beans trimmed
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon fresh thyme or rosemary leaves stripped
- salt and pepper to taste
- 1 tablespoon butter optional, for finishing
Instructions
- Season pork medallions with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear pork for 2 to 3 minutes per side until golden. Remove and set aside.
- Add green beans to the skillet and sauté for 3 to 4 minutes until they begin to soften. Push beans to the side.
- Add garlic and fresh herbs to the empty side of the skillet and cook for 30 seconds until fragrant.
- Stir in balsamic vinegar and honey, scraping up any browned bits. Return pork to the skillet and coat with the glaze.
- Reduce heat to medium-low and simmer for 2 to 3 minutes until the sauce thickens and pork is cooked through.
- Stir in butter if using for extra richness. Let rest one minute and serve directly from the skillet.
Notes
- Substitute maple syrup for honey to deepen sweetness.
- Use frozen green beans, thawed, if fresh are unavailable.
- Pair with creamy polenta or mashed potatoes for a comforting plate.
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