Braised Pork Tenderloin with Sautéed Spinach

Name: Braised Pork Tenderloin with Sautéed Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.25 pound pork tenderloin (trimmed, sliced into 1-inch medallions); 1 package baby spinach; 2 zucchinis (sliced into half-moons); 1 red bell pepper (large, sliced into strips); 1.5 tablespoon olive oil (extra virgin); 3 clove garlic (minced); 0.5 cup vegetable broth (low-sodium); 2 tablespoon balsamic vinegar; 1 tablespoon fresh rosemary (finely chopped); 0.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground)

Tender medallions of lean pork simmered in a light balsamic-rosemary reduction, served alongside sautéed garlic spinach and roasted summer squash.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Medium
Cost: $3.53/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Keto
Paleo
Low-Calorie
Low-Carb
Low-Saturated-Fat
Low-Sugar
High-Protein
Whole30
Low-Fat
High-Fiber

Ingredients

1.25 pound pork tenderloin (trimmed, sliced into 1-inch medallions)
1 package baby spinach
2 zucchinis (sliced into half-moons)
1 red bell pepper (large, sliced into strips)
1.5 tablespoon olive oil (extra virgin)
3 clove garlic (minced)
0.5 cup vegetable broth (low-sodium)
2 tablespoon balsamic vinegar
1 tablespoon fresh rosemary (finely chopped)
0.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Season pork tenderloin medallions with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and chopped fresh rosemary.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side until golden brown.
Pour low-sodium vegetable broth and balsamic vinegar into the skillet. Lower the heat to medium-low, cover, and gently simmer for 6 to 8 minutes until pork reaches an internal temperature of 145°F and remains juicy. Transfer pork to a warm plate and let the pan juices simmer uncovered for 2 minutes to reduce slightly.
In another skillet, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add sliced zucchini and red bell pepper strips, cooking for 5 minutes until tender-crisp.
Add minced garlic, fresh baby spinach, remaining 1/4 teaspoon of salt, and remaining black pepper to the vegetables. Toss for 2 minutes until spinach is just wilted.
Plate the braised pork medallions drizzled with the balsamic pan reduction alongside the sautéed garlic spinach and roasted summer vegetables.

Notes

Pork tenderloin is one of the leanest cuts available; removing it right at 145°F keeps it tender and succulent.

Nutrition (per serving)

Calories: 357
Protein: 38.1 g
Carbohydrates: 23 g
Fat: 10.3 g
Fiber: 9.9 g
Sodium: 716 mg
Saturated Fat: 2.6 g
Sugar: 9 g
Cholesterol: 94 mg