Over 15g of Protein
In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add pork slices, a few at a time, cooking 4 minutes per side or until browned and no longer pink in center. Season with salt and pepper. As slices brown, remove to heat-proof plate; cover to keep warm.
Reduce heat to medium. In same skillet, heat remaining tablespoon oil. Add onion; cook 3 to 4 minutes or until tender, stirring occasionally and adding garlic during last minute of cooking. Stir in beans, parsley and rosemary. Cook 3 to 4 minutes or until thoroughly heated. Spoon bean mixture onto serving platter; cover to keep warm.
Stir broth and mustard into skillet, scraping up brown bits from bottom of skillet. Cook until thick and bubbly, and reduced by half.
To serve, arrange pork slices over beans; drizzle sauce over pork.
Tip: Meat browns best when cooked in small batches in a heavy skillet. Nonstick skillets don’t provide enough heat. Allow any meat juices to evaporate between adding additional pork slices to the skillet.
Serving Size: about 7oz each
Nutritional Information Per Serving:
Calories 250, Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 55mg, Sodium 250mg, Carb 24g, Fiber 6g, Total Sugar 2g, Protein 25g, Vitamin D 6%, Calcium 6%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.