In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add pork slices, a few at a time, cooking 4 minutes per side or until browned and no longer pink in center. Season with salt and pepper. As slices brown, remove to heat-proof plate; cover to keep warm.
Reduce heat to medium. In same skillet, heat remaining tablespoon oil. Add onion; cook 3 to 4 minutes or until tender, stirring occasionally and adding garlic during last minute of cooking. Stir in beans, parsley and rosemary. Cook 3 to 4 minutes or until thoroughly heated. Spoon bean mixture onto serving platter; cover to keep warm.
Stir broth and mustard into skillet, scraping up brown bits from bottom of skillet. Cook until thick and bubbly, and reduced by half.
To serve, arrange pork slices over beans; drizzle sauce over pork.
Tip: Meat browns best when cooked in small batches in a heavy skillet. Nonstick skillets don’t provide enough heat. Allow any meat juices to evaporate between adding additional pork slices to the skillet.