Contains: Milk, Sulphites, Tree Nuts, Wheat, Gluten, Mustard
May Contain: Peanuts, Egg, Sesame, Fish, Shellfish
Add flour to a large bowl and season with ¼ tsp. each of (½ tsp. each for 4 servings) salt and pepper. Rinse and pat dry pork tenderloin on paper towel. Slice pork into ¾ inch thick medallions. Add pork to bowl with seasoned flour. Toss to coat pork.
Begin Cooking Pork
Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large saucepan over medium-high. Once hot, add pork and cook for 5-7 minutes or until golden, flipping once. Transfer pork to plate and set aside. Leave remaining oil in saucepan.
Wash thyme, apricots, and grape tomatoes. Remove thyme leaves from stems. Thinly slice apricots. Cut tomatoes in half.
Finish Pork + Make Sauce
Return saucepan to medium-high heat. Once hot, add thyme, red onion, and half of the garlic. Cook about 1 minute or until red onion softens. Add red cooking wine and simmer for 30 seconds, until liquid reduces by half. Add grainy mustard, dijon mustard, balsamic vinegar, tomatoes, apricots, ⅓ cup water (⅔ cup for 4 servings), and pork to skillet. Season with salt and red pepper flakes to taste. Reduce heat to medium-low. Cook for 8-10 minutes or until pork is cooked to 145°F.
Prepare Green Beans
Meanwhile, bring 1 ½ litres (3 litres for 4 servings) salted water to a boil in a large pot over high heat. Wash green beans and trim ends. Finely chop walnuts. Once water is boiling, add green beans. Cook for 2-3 minutes, or until bright green and tender. Drain beans with a fine mesh sieve and place back in pot. Add remaining garlic, 1 tbsp. (2 tbsp. for 4 servings) butter, chopped walnuts, and salt and pepper to taste. Stir to melt butter and coat green beans.
Plate + Serve
Place green beans on large plates. Top with walnuts. Add pork medallions on the side. Spoon apricots and tomatoes on top of pork. Drizzle everything with remaining sauce in pan. Enjoy!