Chimichurri Pork Medallions

Name: Chimichurri Pork Medallions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1.5 pound pork tenderloin (trimmed and sliced into 1-inch medallions); 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 tablespoon olive oil (extra virgin); 0.5 cup fresh flat-leaf parsley (finely chopped); 3 clove garlic (minced); 1.5 tablespoon red wine vinegar; 0.5 teaspoon dried oregano; 2 zucchinis (halved lengthwise and sliced into half-moons); 12 ounce baby red potatoes (pre-cooked, quartered)

Seared tender pork tenderloin medallions topped with an aromatic herb-garlic chimichurri, served alongside garlic zucchini and tender baby potatoes.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $2.59/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Calorie
Low-Sugar
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Carb

Ingredients

1.5 pound pork tenderloin (trimmed and sliced into 1-inch medallions)
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 tablespoon olive oil (extra virgin)
0.5 cup fresh flat-leaf parsley (finely chopped)
3 clove garlic (minced)
1.5 tablespoon red wine vinegar
0.5 teaspoon dried oregano
2 zucchinis (halved lengthwise and sliced into half-moons)
12 ounce baby red potatoes (pre-cooked, quartered)

Instructions

Whisk together the finely chopped flat-leaf parsley, minced garlic, red wine vinegar, dried oregano, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a small bowl to form the chimichurri sauce.
Season the sliced pork medallions with 1/2 teaspoon of salt and the remaining 1/4 teaspoon of black pepper.
Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3 to 4 minutes per side until browned and reaching an internal temperature of 145°F. Remove pork to rest for 5 minutes.
Add the remaining 1/2 tablespoon of olive oil to the same skillet over medium heat. Sauté the sliced zucchini and quartered baby red potatoes with the remaining 1/4 teaspoon of salt for 5 minutes until tender and lightly browned.
Divide the warm zucchini, potatoes, and pork medallions among plates, spooning the fresh chimichurri over the pork before serving.

Notes

Pre-cooked refrigerated baby potatoes offer a quick shortcut for busy nights.

Nutrition (per serving)

Calories: 281
Protein: 36.3 g
Carbohydrates: 5.3 g
Fat: 13.1 g
Fiber: 1.8 g
Sodium: 693 mg
Saturated Fat: 3.3 g
Sugar: 2.5 g
Cholesterol: 113 mg