Budget-friendly recipe just in time for the holidays

The busy bustle of gift giving and hosting of soirees can bring us together while putting a lot on our shoulders. While getting together can fill our plates — literally and figuratively — it can also add up quickly, so here is a beautiful and budget-friendly recipe just in time for the holidays.

Pork Tenderloin with a Creamy Mustard Sauce and Seared Haricot Verts (serves 4)

Pork tenderloin is an inexpensive cut of meat that is tender and juicy. It looks a lot fancier than it is and is a crowd pleaser.  

For the Tenderloin 

Ingredients: 

2.5-3 lbs pork tenderloin (normally sold in a 2 pack) 

1 tbsp extra virgin olive oil (plus more for the pan) 

2 tbsp stone ground mustard 

2 tsp salt 

2 tsp black pepper 

2 tsp garlic powder 

2 tsp onion powder 

2 tsp Worcestershire sauce 

Instructions: 

1. Combine all ingredients in a bowl (except for the pork). Add some olive oil to a skillet or pan on medium/high heat.  
2. Brush the mixture over the pork and sear on all side for 3-4 minutes per side. Turn the burner off (but do not wash the pan) and transfer the pork to a baking sheet. Cook at 350 degrees for 10-15 minutes. 150 degrees is a medium cook temperature. I like to cook mine just under that.  
3. Allow the pork to rest 5-10 minutes before slicing.  

For the Haricot Verts (French cut green beans): 

16 oz Haricot Verts 

1-2 tbsp extra virgin olive oil 

Salt to taste 

Instructions: 

1. On a very high heat, sear green beans in olive oil and salt, tossing every few minutes till they are beginning to blacken in some areas; roughly 8-10 minutes total.  

For the Creamy Mustard Sauce: 

1 tbsp butter 

2 garlic cloves, minced 

Half a shallot, minced 

White wine or cooking sherry to deglaze (1-2 tbsp) 

1 lemon zested and juiced 

2 tbsp stone ground mustard 

1 cup heavy whipping cream 

¼ to ½ tsp thyme 

4 oz. capers  

Instructions: 

1. In the same pan that you cooked the pork in, add the butter, garlic and shallots. Cook for 3-4 minutes on a medium-low heat, until the shallots are translucent.  
2. Deglaze the pan with white wine or cooking sherry, scraping off the bits of pork and other flavors from the bottom of the pan. 
3. Add the lemon juice and zest, heavy whipping cream, mustard and thyme. Cook for 3-5 minutes on a low and continue to stir.  
4. Drain the capers and add them to the sauce. 

Plate everything together — sliced pork, green beans and mustard sauce — and bon appétit! 

Want another delicious recipe and to learn more about supporting military family-owned businesses? Visit our 2025 Military Shoppers Guide sponsored by The Rosie Network.

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