One-Pan Honey Garlic Pork Loin & Spring Veg Skillet

Ingredients

• 1½ lbs Swift Pork Loin, sliced into 1-inch medallions
• 1 tsp salt
• ½ tsp black pepper
• 1 lb baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, cut into wedges
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or lemon juice
• ½ tsp red pepper flakes (optional)
• 2 tbsp olive oil (divided)
• Fresh thyme or parsley, for garnish

Instructions

1. Season pork medallions with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear pork for 3–4 minutes per side until golden brown. Remove from pan and set aside.
2. In the same skillet, add the remaining 1 tablespoon olive oil. Add baby potatoes cut-side down and cook for 8–10 minutes until beginning to soften and brown.
3. Add bell peppers and onion; cook for 3–4 minutes. Add asparagus and cook an additional 2–3 minutes until vibrant and tender-crisp.
4. In a small bowl, whisk together honey, soy sauce, Dijon mustard, garlic, vinegar or lemon juice, and red pepper flakes (if using).
5. Return pork medallions to the skillet and pour the honey garlic sauce over everything.
6. Reduce heat to medium and cook for 3–5 minutes, spooning sauce over pork, until pork reaches an internal temperature of 145°F and the sauce thickens slightly to glaze the pork.
7. Remove from heat, garnish with fresh thyme or parsley, and serve directly from the skillet.