YumVerseEats
American Comfort
Garlic Butter Pork and Green Bean Skillet
A one-pan garlic butter pork and green bean skillet with seared pork medallions, potatoes, and green beans.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Browning the potatoes first gives them a crisp edge before everything finishes together. A garlic butter sauce ties the pork and green beans together in one pan.
Ingredients
Protein
• 1 ¼ lb pork tenderloin, sliced into 1-inch medallions
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• ¼ cup low-sodium chicken broth
Vegetables
• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the potatoes, and cook 8 minutes, stirring occasionally, until browned; transfer to a plate.
2
Season the pork medallions with salt and pepper, add the remaining oil to the skillet, then add the pork medallions and sear 2 to 3 minutes per side until they reach 145°F; transfer to the plate with the potatoes.
3
Melt the butter in the skillet, add the green beans, and cook 4 minutes until crisp-tender.
4
Stir in the garlic and cook 30 seconds, then pour in the broth, return the potatoes and pork to the skillet, and toss everything together to warm through.
5
Top with parsley and serve warm.
How to Make It
1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the potatoes, and cook 8 minutes, stirring occasionally, until browned; transfer to a plate.
2
Season the pork medallions with salt and pepper, add the remaining oil to the skillet, then add the pork medallions and sear 2 to 3 minutes per side until they reach 145°F; transfer to the plate with the potatoes.
3
Melt the butter in the skillet, add the green beans, and cook 4 minutes until crisp-tender.
4
Stir in the garlic and cook 30 seconds, then pour in the broth, return the potatoes and pork to the skillet, and toss everything together to warm through.
5
Top with parsley and serve warm.
Ingredients
Protein
• 1 ¼ lb pork tenderloin, sliced into 1-inch medallions
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• ¼ cup low-sodium chicken broth
Vegetables
• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat on the stovetop with a splash of broth.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Slice the tenderloin into even medallions so they cook quickly and evenly in the skillet.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use pork chops instead?
Yes, cut into bite-sized pieces; tenderloin medallions just cook a little faster.
Fresh or frozen green beans?
Fresh hold their texture best; frozen work but may release more liquid.
What should I serve with it?
It's a complete meal on its own, but crusty bread is great for the garlic butter.
Quick Fixes
Potatoes not crisping: spread them out and let them sit undisturbed.
Pork dry: pull the medallions at 145°F.
Want more sauce: add an extra tablespoon of butter at the end.
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