- 1 1/2 pounds Idaho or russet floury potatoes, peeled and cut into chunks
- 12 ounces green beans
- 1 tablespoon extra-virgin olive oil
- 14 ounces pork tenderloin, thinly sliced
- 1 small onion, thinly sliced
- 4 ounces kumquats
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2/3 cup dry white wine
- 2/3 cup vegetable stock
- 3 tablespoons low-fat (2%) milk
- Freshly grated nutmeg
- Salt and fresh-ground pepper
- Snipped fresh chives (optional)
- Cook the potatoes in a saucepan of boiling water until tender, about 15 minutes. Steam the green beans in a steamer basket or colander over the potato pan for the last 5 minutes of the cooking time.
- Meanwhile, heat the oil in a large ridged, cast-iron grill pan over very high heat. Add the slices of pork in batches and saute until brown, about 1 minute on each side. Lift the slices out of the pan and set aside.
- Add the onion to the pan and saute over high heat, stirring, about 3 minutes. Reduce the heat slightly, then return the pork to the pan and saute 5 minutes longer.
- Thinly slice the kumquats, skin and all. Add to the pan together with the honey and stir 1 minute. Mix the mustard, wine and stock together, and pour the mixture into the pan. Season with salt and pepper to taste and simmer 3 minutes longer.
- Drain the potatoes and mash them with the milk. Season with salt, pepper, and nutmeg to taste. Spoon the mashed potato into the middle of 4 plates. Arrange the pork slices on top of the potatoes and pour a little of the sauce over. Add the kumquats and beans and pour the remaining sauce over. Garnish with chives, if using.