Make sweet bourbon glazed pork medallions with green beans for a fast, practical weeknight dinner with one dependable Kiss the Cook pantry shortcut.

There are evenings in late August when dinner needs to feel a little more put together than plain grilled chicken, but still not complicated enough to turn into a project. That is where these sweet bourbon glazed pork medallions earn their place. Pork tenderloin cooks quickly, green beans keep the plate bright and practical, and Kiss the Cook Sweet Bourbon Glaze does the flavor work that usually takes a longer ingredient list.

This recipe is especially helpful when you want a meal that tastes polished without asking you to build a sauce from scratch. The glaze brings sweet-savory depth and a glossy finish, so all you really need are pantry basics, a hot skillet, and a little attention to timing. A quick sear on the pork creates color, the green beans stay just crisp-tender, and dinner lands on the table in well under an hour.

It is also the kind of recipe that adapts to real life. Serve it with rice, mashed potatoes, or a piece of crusty bread if you want something heartier. Leave it as is for a lighter supper. If you keep a Mrs. Anderson's Baking Silicone Pastry Brush, 8" nearby, brushing on the glaze is neat and quick, and a Meat Thermometer Instant Read takes the guesswork out of cooking pork properly.

Why This Recipe Works

Pork tenderloin is lean, tender, and fast-cooking, which makes it a strong weeknight choice when you want something a little nicer than ground meat but still manageable on a busy evening. Slicing it into medallions speeds things up even more and gives you extra browned edges for flavor. The green beans and red onion cook in the same pan, so the finished dish feels complete without needing a separate vegetable recipe.

The key is reserving part of the glaze before it touches the raw pork. That way, you get one portion for cooking and another clean spoonful for a final glossy finish at the end. It is a small step, but it keeps the flavor bright and the food-safety line clear.

Sweet Bourbon Glazed Pork Medallions with Green Beans

Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes
Yield: 4 servings

Ingredients

• 1 pork tenderloin, about 1 to 1 1/4 pounds, trimmed
• 12 ounces green beans, trimmed
• 1 small red onion, cut into thin wedges
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/3 cup Kiss the Cook Sweet Bourbon Glaze, divided
• 1 tablespoon water
• 1 teaspoon apple cider vinegar
• 1 tablespoon chopped parsley, optional

Directions

1. Slice the pork tenderloin into 8 even medallions, about 1 inch thick. Pat them dry with paper towels. In a small bowl, reserve 2 tablespoons of the glaze for finishing later. In a second bowl, stir the remaining glaze with the water and apple cider vinegar for cooking.
2. Season the pork medallions on both sides with 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder, and the smoked paprika.
3. Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the green beans and red onion with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the beans are bright green and starting to blister and the onion begins to soften. Transfer the vegetables to a plate.
4. Return the skillet to medium-high heat. Add the pork medallions in a single layer and cook for 3 minutes on the first side until browned. Turn and cook for 2 minutes on the second side.
5. Reduce the heat to medium. Brush or spoon the cooked-glaze mixture over the pork, turning the medallions once or twice so they are evenly coated. Return the green beans and onion to the skillet and cook for 2 to 4 minutes more, until the vegetables are hot and the pork reaches 145 degrees F in the center.
6. Transfer the pork to a plate and let it rest for 3 minutes. Spoon or brush the reserved clean glaze over the pork, scatter the parsley over the skillet if using, and serve the medallions with the green beans and onions.

Notes

• If your medallions are especially thick, add an extra minute or two over medium heat and verify doneness with a thermometer rather than guessing by color.
• Do not crowd the pan. If your skillet runs small, cook the pork in two batches so the medallions sear instead of steam.
• For a fuller meal, serve with buttered rice, mashed potatoes, or warm bread to catch the extra glaze.

Storage

Refrigerate leftovers within 2 hours of cooking. Store the pork and vegetables in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until the pork is hot throughout. To keep the pork from drying out, add a small splash of water to the skillet while reheating.

Food-Safety and Doneness Guidance

Use a clean plate for the cooked pork, and do not reuse any glaze that touched the raw meat. Pork tenderloin is safe to eat when the center reaches 145 degrees F, followed by a 3-minute rest. If the pork has been sitting out for more than 2 hours after cooking, discard the leftovers.

Shop This Recipe

• Kiss the Cook Sweet Bourbon Glaze - $11.99
• Mrs. Anderson's Baking Silicone Pastry Brush, 8" - $5.99
• Meat Thermometer Instant Read - $13.99

If dinner has been feeling a little repetitive lately, this is an easy way to change the rhythm without making the evening harder. One reliable glaze, one good skillet, and a couple of practical kitchen tools are enough to turn a straightforward pork tenderloin into something that feels thoughtful and very weeknight-friendly.

Tags

Easy Dinners Green Bean Recipes Kiss the Cook Pork Recipes Sweet Bourbon Glaze Weeknight Cooking

• Share on:
• WhatsApp
• Deel
• X
• Pin it
• Messenger
• Email

---