| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
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Ingredients
For the Pork
- 2 pounds pork loin cubed
- 1 teaspoon Salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 6 tablespoons butter
- 2 pounds Button Mushrooms ends trimmed, halved
- 3 garlic cloves minced
- 1 cup vegetable broth
- 1 bunch fresh thyme minced
- 1 cup heavy cream
- 1 tablespoon Dijon Mustard
- 1 lemon halved
- ½ bunch green onion minced
For the Salad
- 1 head romaine lettuce chopped
- 4 strips bacon cooked and chopped
- 1 Honeycrisp apple cored and chopped
- ¼ cup dried cranberries
- ½ red onion finely diced
- 1/3 cup crumbled feta
- ¼ cup pepitas
For the Dressing
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoon honey
- 1 teaspoon Dijon Mustard
- ¼ teaspoon Salt
- Dash black pepper
Masters – Skillet Green Beans
- 1 pound green beans trimmed
- 2 tablespoons vegetable oil
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- ½ teaspoon Salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- ½ teaspoon Salt
- ¼ teaspoon black pepper
Ingredients
For the Pork
For the Salad
For the Dressing
Masters – Skillet Green Beans
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Instructions
For the Pork
- Pat the pork dry with paper towels. Season all over with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once the oil heats up, carefully place the seasoned pork into the pan. Cook for about 4-5 minutes per side, searing until you get a golden-brown crust. Reduce the heat to medium and cook pork for another 4-5 minutes. Once cooked, move the pork to a plate and let rest.
For the Sauce
- With the pan on medium heat, add the butter to the pan. Once the butter melts, add the mushrooms and stir until softened and browned, about 5 minutes. Add the garlic and cook for 1 more minute. Stir in the broth and thyme, then bring to a simmer. Cook until the liquid is reduced by about half, 5 minutes. Stir in the heavy cream and mustard until combined, simmer until the sauce is thick enough to coat the back of a spoon, about 4 more minutes.
- Return the pork to the skillet, spoon it with the sauce to coat. Garnish with lemon juice and the green onion.
For the Salad
- In a small bowl, whisk together the dressing ingredients.
- In a large bowl, combine the salad ingredients. Pour dressing over the salad and toss to combine. Serve alongside the pork.
Masters Only
- Add water to a large pot and let it come to a boil. Add the green beans and salt and let it boil for about five minutes or until green in color and crisp-tender.
- Drain the beans and place them in a large bowl of ice water to stop the cooking. Drain again and pat dry.
- Heat a pan on medium-high heat. Add the vegetable oil and onion and sauté until translucent—about 4 to 5 minutes. Add the garlic. Stir on medium-high until just fragrant, about 1 more minute.
- Turn the heat down to medium, and add the green beans. Season with salt and black pepper, and cook till heated through about 3 to 5 minutes.
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