Garlic Herb Pork With Spring Green Beans – A Bright, Flavorful Weeknight Dinner

This is the kind of dinner that makes a weeknight feel special without asking too much of you. Tender pork, kissed with garlic, lemon, and fresh herbs, meets crisp-tender green beans that still taste like the garden. Everything cooks quickly, and the result is bright, savory, and deeply satisfying.

The textures are spot on—juicy pork, snappy beans, and a silky pan sauce that ties it all together. You’ll plate it up feeling like you pulled off something restaurant-worthy, with time to spare.

What Makes This Special

This dish balances bold flavor with fresh simplicity. The garlic-herb rub builds a crust on the pork that locks in juices while infusing every bite with aroma.

A quick lemony pan sauce adds brightness without being heavy. Meanwhile, green beans are blanched and then tossed in the same pan so they drink up the herby drippings. It’s a one-pan vibe with clean, high-contrast flavors that never taste muddy.

• Fast and reliable: From prep to plate in about 35 minutes.
• Fresh and seasonal: Spring green beans bring snap and natural sweetness.
• Big flavor, simple steps: A handful of herbs, garlic, and lemon do the heavy lifting.
• Flexible: Works with pork tenderloin, chops, or even medallions.

What You’ll Need

• Pork: 1 to 1.25 lb pork tenderloin (or 4 boneless pork chops, 1-inch thick)
• Green beans: 12 oz fresh spring green beans, trimmed
• Garlic: 3–4 cloves, minced
• Fresh herbs: 2 tbsp mixed finely chopped parsley and thyme (or rosemary), plus more for garnish
• Lemon: Zest of 1 lemon, plus 2 tbsp fresh juice
• Olive oil: 2–3 tbsp, divided
• Butter: 1 tbsp (optional but recommended for sauce)
• Chicken broth: 1/3 cup (or dry white wine)
• Red pepper flakes: Pinch (optional)
• Salt and black pepper: To taste

Instructions

1. Prep the beans: Bring a pot of salted water to a boil.

   Add green beans and cook 2–3 minutes until bright green and just tender. Drain and rinse under cold water. Pat dry and set aside.

2. Season the pork: Pat pork dry.

   In a small bowl, mix garlic, chopped herbs, lemon zest, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over the pork.

3. Sear the pork: Heat a large skillet over medium-high. Add 1–2 tbsp olive oil.

   Sear pork on all sides until browned, about 6–8 minutes total.

4. Cook through: Reduce heat to medium. For tenderloin, continue cooking, turning occasionally, 8–12 minutes more, until internal temp reaches 145°F. For chops, cook 3–4 minutes per side to the same temperature.

   Transfer pork to a plate and tent with foil to rest.

5. Deglaze the pan: With the skillet still hot, add broth (or wine) and lemon juice. Scrape up browned bits. Simmer 2–3 minutes to reduce slightly.

   Stir in butter and a pinch of red pepper flakes if using. Taste and adjust salt.

6. Toss the beans: Add blanched green beans to the pan. Toss in the sauce over medium heat for 1–2 minutes until warmed and glossy.

   Add a sprinkle of herbs.

7. Slice and serve: Slice pork into medallions (about 1/2-inch thick). Plate with green beans, spooning extra pan sauce over the top. Finish with fresh herbs and a crack of black pepper.

Keeping It Fresh

Fresh green beans make a big difference.

Look for beans that snap cleanly and have no limp spots. If your beans are very thin and young, shorten the blanching time to keep their crisp bite. For herbs, use whatever’s lively—parsley, thyme, or a little rosemary.

Zest the lemon right before you use it so the oils are bright and fragrant. And don’t skip resting the pork; it keeps the juices where they belong.

Benefits of This Recipe

• Protein-forward: Pork tenderloin is lean, tender, and full of flavor.
• Veggie-rich: A generous helping of green beans adds fiber and micronutrients.
• Balanced flavors: Garlic and herbs bring depth, while lemon lifts the whole dish.
• Weeknight-friendly: Simple prep, one main pan, and quick cleanup.
• Scalable: Easy to double for guests or meal prep.

What Not to Do

• Don’t overcook the pork: Pull it at 145°F for juicy results. Going higher dries it out.
• Don’t skip drying: Pat pork and beans dry so they brown instead of steam.
• Don’t burn the garlic: If garlic starts to darken too quickly, lower the heat; bitter garlic ruins the sauce.
• Don’t forget the acid: Lemon juice is what makes the flavors pop; the dish tastes flat without it.
• Don’t overcrowd the pan: If needed, sear in batches to get a proper crust.

Recipe Variations

• Herb swap: Use dill and chives for a softer, springy profile.

  Add a spoon of whole-grain mustard to the sauce.

• Garlic-lovers’ version: Roast a head of garlic and mash some into the pan sauce for sweetness and depth.
• Creamy twist: Stir 2 tbsp crème fraîche into the reduced sauce for a silky finish.
• Sheet pan option: Sear pork quickly, then roast at 400°F with tossed green beans for 10–12 minutes, finishing with lemon and herbs.
• Spice route: Add smoked paprika and a pinch of cumin to the rub for a warmer, earthier note.
• Veg swap: Try asparagus, sugar snap peas, or broccolini when green beans aren’t in season.

FAQ

Can I make this ahead?

You can prep the herb rub and trim the beans a day in advance. Sear and cook the pork just before serving for best texture. Blanch beans earlier in the day, chill, and rewarm in the pan sauce.

What cut of pork works best?

Pork tenderloin is ideal for tenderness and quick cooking.

Boneless center-cut chops work well too. If using bone-in chops, increase cook time slightly and monitor temperature closely.

How do I know when the pork is done?

Use an instant-read thermometer. Pull at 145°F in the thickest part, then rest for 5–10 minutes.

The center will be pale pink and very juicy.

Can I use dried herbs?

Yes, but use less. Replace each tablespoon of fresh herbs with about one teaspoon of dried. Add dried herbs earlier in the cooking process so they can bloom in the oil.

What if I don’t have chicken broth?

Water with a pinch of salt works, though the sauce will be lighter.

White wine is a great substitute for a brighter, more aromatic reduction.

How do I keep the beans crisp?

Blanch briefly and shock in cold water. Reheat quickly in the sauce just until glossy. Overcooking is the enemy of snap.

Is this good for meal prep?

Yes.

Store sliced pork and beans with sauce in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep things tender.

What can I serve with it?

Try garlicky mashed potatoes, lemony couscous, or a crusty loaf to soak up the sauce. A simple green salad keeps the plate light.

Wrapping Up

Garlic Herb Pork with Spring Green Beans is proof that simple ingredients can deliver big results.

With a fragrant rub, a zesty pan sauce, and crisp seasonal veg, it’s a dinner that checks every box—fast, fresh, and full of flavor. Keep the method, play with the herbs, and enjoy a reliable staple you’ll return to all season.