Careme

Instructions

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1. 1.

   Slice 12 ounces pork loin crosswise into six equal medallions, then gently flatten them to about 3/4 inch thick. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; let stand for 10 minutes while preparing the vegetables.

2. 2.

   Cut 12 ounces red potatoes into 1-inch pieces, trim 12 ounces green beans, thinly slice 5 ounces yellow onion, and chop 2 tablespoons fresh parsley.

3. 3.

   Whisk together 3/4 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar to make the mustard mixture; set aside.

4. 4.

   Bring 6 cups water and 1 tablespoon plus 1/4 teaspoon kosher salt to a boil in a medium pot. Add the potatoes and cook for 8 minutes. Add the green beans and continue cooking until the potatoes are tender and the beans are crisp-tender, about 4 minutes. Drain well, then toss with 1 tablespoon unsalted butter and the chopped parsley.

5. 5.

   Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the seasoned pork in one layer and sear until browned and the centers reach 145°F, about 3 minutes per side. Transfer to a plate and rest for 5 minutes.

6. 6.

   Reduce the skillet heat to medium. Melt 1 tablespoon unsalted butter, add the prepared onion, and cook until softened and lightly golden, about 3 minutes. Sprinkle 1 tablespoon all-purpose flour over the onion and cook, stirring constantly, for 1 minute. Gradually whisk in the mustard mixture and simmer while scraping up the browned bits until smooth and slightly thickened, about 2 minutes. Stir in 1/4 teaspoon black pepper.

7. 7.

   Divide the buttered potatoes and green beans between two plates. Add three pork medallions to each plate and spoon the onion-mustard pan sauce over the pork.