Pork Loin with Mustard-Thyme Green Beans and Arugula Salad

Ingredients

Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line).

• 1 lb boneless pork loin, cut into 1/2-inch medallions
• 1 lb green beans, trimmed
• 2 tbsp olive oil, divided
• 2 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup water
• salt
• pepper
• Salad:
• 5 oz arugula
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 cup shaved Parmesan (about 1 oz)

Allergens: milk

Grab first: bagged trimmed green beans, pre-washed baby arugula, pre-shaved Parmesan

Directions

1. Season the pork with salt, pepper, smoked paprika and garlic powder. Heat 1 tbsp oil in a large skillet over medium-high and sear the pork 3 minutes per side until browned and just cooked through (145°F). Move to a plate.
2. Add the remaining oil and the green beans to the skillet with the water. Cover and cook 5 to 6 minutes until tender-crisp.
3. Stir in the Dijon and thyme, return the pork and any juices, and toss 1 minute.
4. Toss the arugula with the lemon juice, oil and a pinch of salt, and top with the Parmesan. Serve alongside.