Stovetop Dijon-Cream Pork Tenderloin Medallions with Blistered Green Beans + Smashed Yukon Golds

Cozy, fast, and deeply savory: tender pork tenderloin medallions in a creamy mustard pan sauce, with blistered green beans and smashed Yukon Golds for maximum comfort. Big weeknight payoff in under an hour.

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Ingredients

Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
Fresh Trimmed Green Beans Bag 12 oz (use ~10–12 oz) $4.49
Organic Yukon Gold Potatoes 3 lb bag (use ~1 lb) $4.99
Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1/2 small onion, thin-sliced (optional but recommended) $5.49
Pantry: Dijon mustard 1 1/2 tbsp
Pantry: chicken broth or water 1/2 cup
Pantry: heavy cream (or half-and-half) 1/4 cup
Pantry: butter 2 tbsp
Pantry: olive oil 1 1/2 tbsp
Pantry: salt to taste
Pantry: black pepper to taste
Optional: dried thyme or rosemary 1/2 tsp
Optional: lemon 1/2, for brightness

Instructions

Prep the potatoes (stovetop): cut ~1 lb Yukon Gold potatoes into 1 1/2-inch chunks. Put in a pot, cover with cold water by 1 inch, add 1 1/2 tsp salt, and bring to a boil. Simmer 12–15 minutes until very tender.
Prep the pork: pat dry 1 lb pork tenderloin. Slice into 1 1/2-inch medallions. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
Prep the aromatics and veg: mince 2 garlic cloves. Thin-slice 1/2 small sweet onion (optional). Trim 10–12 oz green beans.
Sear the pork (stove): heat a large skillet over medium-high. Add 1 tbsp olive oil. Sear pork medallions 2–3 minutes per side until browned and 145°F in the center (work in batches if needed). Transfer to a plate.
Blister the green beans: in the same skillet, add 1/2 tbsp olive oil if dry. Add green beans and a pinch of salt; cook 4–6 minutes, stirring occasionally, until blistered-tender. Move beans to a bowl.
Build the mustard pan sauce: lower heat to medium. Add 2 tbsp butter. Add sliced onion (if using) and cook 2–3 minutes. Add minced garlic and 1/2 tsp dried thyme/rosemary (optional) and cook 30 seconds. Stir in 1/2 cup broth (or water), scraping browned bits. Whisk in 1 1/2 tbsp Dijon, then add 1/4 cup cream. Simmer 2–3 minutes until lightly thickened. Taste and adjust salt/pepper; add a squeeze of lemon if you want it brighter.
Finish the potatoes: drain potatoes well. Return to pot and smash with a fork. Stir in 1 tbsp olive oil (or a little butter) plus a splash of broth/water to loosen. Season with salt and pepper.
Serve: return pork (and any juices) to the skillet for 30–60 seconds to warm. Plate smashed potatoes, green beans, and pork; spoon mustard cream sauce over top.

Health notes: ~750–900 calories per serving (depends on butter/cream). High protein; green beans add fiber and vitamins; rich sauce is higher in saturated fat—use half-and-half or Greek yogurt off-heat to lighten.

Drink pairing: Creamy mustard + pork is a classic for crisp whites with texture. Chardonnay (unoaked or lightly oaked) works beautifully, as does Chenin Blanc or a dry sparkling wine. Local WA pick: Treveri Cellars Brut (WA sparkling) or a Columbia Valley Chardonnay.

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