One-Pan Creamy Mustard Pork and Potato Skillet

This One-Pan Creamy Mustard Pork and Potato Skillet is the kind of weeknight dinner that feels far fancier than the effort it takes. Tender pork medallions are seared until golden, then simmered alongside baby potatoes and crisp-tender green beans in a rich, tangy sauce built from whole-grain mustard, chicken broth, and a splash of cream. Everything cooks in a single skillet, so the potatoes and beans soak up all that mustardy, savory flavor while the pan stays easy to clean. Naturally gluten-free when you choose a certified gluten-free broth and mustard, this recipe is a great option for anyone following a gluten-free diet for celiac disease, non-celiac gluten sensitivity, or simply to manage digestive comfort. There's no flour-thickened roux here — instead, the sauce gets its silky body from cream and a quick reduction, so you don't have to worry about hidden gluten from wheat-based thickeners often found in packaged gravies and sauces. Serve it straight from the skillet with a simple green salad or steamed rice for a complete, comforting meal that's satisfying enough for a weeknight but special enough for guests. Leftovers reheat beautifully, making this a reliable addition to your gluten-free dinner rotation.

Ingredients

• 1.5 lbpork tenderloin, cut into 1-inch thick medallions
• 1 tspsalt
• 0.5 tspblack pepper
• 2 tbspolive oil
• 1 lbbaby potatoes, halved, skin-on
• 1 wholeyellow onion, diced
• 3 clovesgarlic, minced
• 1.5 cupgluten-free chicken broth, certified gluten-free
• 3 tbspWhole-grain mustard, certified gluten-free
• 1 tbspDijon mustard, certified gluten-free
• 0.75 cupheavy cream
• 8 ozgreen beans, trimmed
• 1 tbspfresh thyme, chopped, or 1 tsp dried
• 1 tbspbutter
• 2 tbspfresh parsley, chopped, for garnish

Method

1. Pat the pork medallions dry and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side until golden brown but not fully cooked through. Transfer to a plate.
3. In the same skillet, add the diced onion and halved baby potatoes, cut side down. Cook for 4-5 minutes, stirring occasionally, until the onion softens and potatoes pick up some color.
4. Add the minced garlic and cook for 30 seconds until fragrant. 0:30
5. Pour in the gluten-free chicken broth, whole-grain mustard, and Dijon mustard. Whisk to combine and scrape up any browned bits from the bottom of the pan.
6. Bring to a simmer, cover, and cook for 12-15 minutes, or until the potatoes are just tender when pierced with a fork. 14:00
7. Nestle the seared pork medallions back into the skillet along with the green beans and thyme. Cover and simmer for 6-8 minutes, until the pork is cooked through and the green beans are crisp-tender. 7:00
8. Stir in the heavy cream and butter, and simmer uncovered for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. 2:30
9. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
10. Garnish with fresh chopped parsley and serve directly from the skillet while hot.