Ingredients
- For The Pork
- 2 Villari Prime Boneless Pork Ribeyes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- For the Maple Mustard Glaze
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp thyme
- For the Spring Veggie Medley
- 1 cup baby potatoes, halved
- 1 cup green beans, trimmed
- 1 cup peas
- 1 tbsp olive oil
- Salt & pepper to taste
Directions
- Rub the pork ribeyes with olive oil, salt, pepper, Dijon mustard, and smoked paprika. Let sit at room temperature for 15 minutes.
- Heat a cast-iron skillet over medium-high heat. Sear the pork for 4-5 minutes per side until golden brown and cooked to an internal temperature of 145°F. Remove from the pan and set aside to rest.
- In the same pan, combine maple syrup, Dijon mustard, apple cider vinegar, olive oil, and thyme. Stir and cook over medium heat until the sauce thickens slightly (about 2 minutes).
- In a separate pan, heat olive oil over medium heat. Sauté baby potatoes until golden and tender, about 10 minutes. Add green beans and peas, cooking for another 5 minutes until just tender. Season with salt and pepper.
- Plate the pork ribeyes and drizzle with the maple mustard glaze. Serve alongside the veggie medley for a balanced, seasonal meal!
