Skillet Honey Mustard Pork With Vegetables – A Weeknight Favorite

This skillet meal brings together tender pork, crisp-tender vegetables, and a glossy honey mustard sauce that’s both tangy and slightly sweet. It’s the kind of dinner that feels special but doesn’t keep you in the kitchen all night. Everything cooks in one pan, which means fewer dishes and more time to relax.

The flavors are familiar, comforting, and balanced, making it a crowd-pleaser for all ages. If you’re looking for a dependable, full-flavor meal that’s easy to pull off, this is it.

Why This Recipe Works

The key is a quick sear on the pork to lock in moisture and flavor, followed by a brief simmer in a simple sauce that clings to every bite. The honey and mustard strike the right balance—sweet, sharp, and a little zippy—while garlic and a splash of vinegar round it out.

Using a skillet keeps everything moving fast and ensures the vegetables stay vibrant and slightly crisp instead of mushy. It’s a classic flavor combo with a practical, one-pan method that fits weeknights perfectly.

Ingredients

• 1.25 to 1.5 pounds pork tenderloin, trimmed and sliced into 1/2-inch medallions (or use boneless pork chops, 3/4-inch thick)
• 2 tablespoons olive oil, divided
• 1 small yellow onion, thinly sliced
• 2 cups broccoli florets, bite-size
• 1 red bell pepper, sliced into strips
• 1 medium carrot, peeled and thinly sliced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1/2 cup low-sodium chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard (optional for texture, but recommended)
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 1/2 teaspoon smoked paprika (or sweet paprika)
• Pinch of red pepper flakes (optional, for heat)
• 1 tablespoon unsalted butter (optional, for a silkier sauce)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Instructions

1. Prep the pork: Pat pork medallions dry with paper towels. Season both sides with salt, pepper, and half the smoked paprika.

   Let them sit at room temperature while you prep the vegetables.

2. Slice the veg: Keep the onion thin, broccoli in small florets, bell pepper in strips, and carrot in coins. This ensures quick, even cooking.
3. Make the sauce base: In a small bowl, whisk the chicken broth, Dijon, whole-grain mustard, honey, vinegar, remaining smoked paprika, and a pinch of red pepper flakes. Taste and adjust: more honey for sweetness, more mustard for tang.
4. Sear the pork: Heat 1 tablespoon olive oil in a large skillet over medium-high.

   When shimmering, add pork in a single layer. Sear 2–3 minutes per side until browned and nearly cooked through. Transfer to a plate and tent loosely with foil.
5. Cook the vegetables: Reduce heat to medium.

   Add remaining 1 tablespoon oil to the skillet. Add onion and carrot with a pinch of salt; cook 2 minutes, stirring. Add broccoli and bell pepper; cook 3–4 minutes until bright and crisp-tender.

   Push vegetables to the edges of the pan.

6. Bloom the garlic: Add garlic to the center of the skillet. Cook 30 seconds until fragrant, stirring to prevent browning.
7. Deglaze and simmer: Pour in the honey mustard sauce. Stir, scraping up browned bits.

   Simmer 2 minutes to thicken slightly.

8. Finish the pork: Return pork and accumulated juices to the skillet. Spoon sauce over the medallions. Simmer 2–3 minutes until pork is just cooked through (145°F/63°C) and the sauce is glossy.

   Stir in butter if using for extra shine and body.

9. Taste and serve: Adjust salt, pepper, and acidity. A squeeze of lemon brightens the sauce. Garnish with chopped parsley and serve hot.

Keeping It Fresh

Store leftovers in an airtight container for up to 3 days.

Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce. The vegetables will soften a bit on day two, but the flavors deepen and stay delicious. If you plan to meal-prep, cook the pork and sauce fully but keep the vegetables slightly underdone so they hold better when reheated.

Why This is Good for You

• Lean protein: Pork tenderloin is naturally lean, offering high-quality protein with less saturated fat than many cuts.
• Vegetable variety: Broccoli, peppers, and carrots bring fiber, vitamins A, C, and K, and appealing color that encourages balanced eating.
• Smart sauce: The honey provides just enough sweetness, while mustard adds big flavor without lots of calories.

  You get satisfaction without heaviness.

• Heart-friendly tweaks: Using olive oil and controlling salt helps keep this meal on the lighter, better-for-you side.

What Not to Do

• Don’t overcrowd the pan: If the pork steams instead of sears, you’ll lose that tasty crust. Work in batches if needed.
• Don’t overcook the pork: Pull it at 145°F with a brief rest. Overcooked pork turns dry fast.
• Don’t skip seasoning the vegetables: A pinch of salt while they cook makes a big difference in flavor and texture.
• Don’t boil the sauce aggressively: A gentle simmer thickens and concentrates flavors without scorching the honey.

Variations You Can Try

• Swap the protein: Chicken thighs or breasts cut into strips work well.

  Adjust cook time to ensure they’re cooked through.

• Change the veg: Try green beans, snap peas, zucchini, or asparagus. Keep pieces similar in size so they cook evenly.
• Add crunch: Toss in toasted sliced almonds or crushed walnuts just before serving.
• Herb twist: Stir in fresh thyme or tarragon at the end for a fragrant finish.
• Extra creamy: Whisk in 2 tablespoons of Greek yogurt off the heat for a tangy, creamy sauce.
• Grain bowl style: Serve over quinoa, brown rice, or couscous to make it more filling.
• Spicier kick: Add a teaspoon of hot mustard or extra red pepper flakes to the sauce.

FAQ

Can I make this dish ahead of time?

Yes. Cook as directed, cool quickly, and store.

Reheat gently with a splash of broth. For best texture, slightly undercook the vegetables if you know you’ll reheat later.

What cut of pork works best?

Pork tenderloin is ideal because it’s lean and cooks quickly. Boneless pork chops also work; just slice them evenly and watch the cook time so they don’t dry out.

How do I thicken the sauce more?

Simmer a few extra minutes, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce.

Keep it gentle to avoid clumping.

Is there a substitute for honey?

Maple syrup is the best swap and keeps the flavor balanced. Brown sugar can work in a pinch; start with 2 tablespoons and adjust to taste.

Can I make it dairy-free?

Yes. Simply skip the butter at the end.

The sauce will still be glossy and flavorful without it.

What should I serve with it?

Steamed rice, roasted potatoes, or buttered egg noodles are all great. For something lighter, try a simple green salad or garlicky cauliflower mash.

How do I prevent the pork from sticking?

Make sure the pan and oil are hot before adding the pork, and don’t move the medallions too soon. Once a crust forms, they release naturally from the pan.

Can I use grainy mustard only?

You can, but mixing Dijon with whole-grain gives the best texture and balanced tang.

If using only grainy mustard, taste and adjust with a touch more honey.

Final Thoughts

Skillet honey mustard pork with vegetables is a reliable recipe you’ll reach for often. It’s quick, colorful, and loaded with flavor, yet simple enough for any weeknight. With a few smart techniques and a versatile sauce, you can swap in different veggies or proteins and keep it fresh.

Serve it hot, garnish with parsley, and enjoy a dinner that feels complete without fuss.