Auguste Escoffier, the crèm de la crèm of classic French cuisine, described demi-glace as a sauce that has reached “the limit of perfection.” We agree, and this rich chicken demi-glace adds a decidedly grown-up depth of flavor to honey mustard sauce. Paired with a juicy pork tenderloin and rosemary-roasted green beans, this calorie- and carb-conscious meal means eating like a grown-up has never been so satisfying.
Trim ends off green beans.
Peel shallot and cut into ¼" slices.
Stem rosemary and coarsely chop.
Combine honey and mustard in a mixing bowl.
Pat pork tenderloin dry, and season all sides with ¼ tsp. salt and ¼ tsp. pepper.
Start the Vegetables
Place green beans and shallot on prepared baking sheet.
Toss with 1 tsp. olive oil, rosemary, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on ¾ of baking sheet (some overlap is ok).
Sear the Pork Tenderloin
Heat 2 tsp. olive oil in a large pan over medium-high heat.
Add pork tenderloin to hot pan and turn occasionally until golden brown all over, 5-8 minutes.
Transfer tenderloin to empty space on baking sheet.
Reserve pan; no need to wipe clean.
Roast the Vegetables and Tenderloin
Spoon or brush half the honey mustard mixture (reserve remaining for sauce) on pork tenderloin.
Roast until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 11-15 minutes.
Rest pork 3-5 minutes before cutting into ½" slices.
While pork roasts, make sauce.
Make the Sauce
Return pan used to sear pork to high heat.
Add ¼ cup water, remaining honey mustard mixture, and demi-glace. Bring to a boil and cook until sauce is thick enough to coat the back of spoon, 1-2 minutes.
Plate dish as pictured on front of card. Bon appétit!