Glazed Pork Medallions with Pigeon Pea Rice
Tender pork tenderloin medallions glazed in a quick savory sauce, accompanied by a flavorful express 'arroz con gandules' and crisp steamed green beans for a complete Puerto Rican-inspired meal.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 2
- Cuisine: Puerto Rican
- Difficulty: Easy
- Cost: $3.27/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- Gluten-Free
- High-Protein
- Low-Sugar
Tags
- sauté
- quick
- savory
- classic
- healthy
- comfort food
Ingredients
- 10 ounce pork tenderloin (cut into 1-inch thick medallions)
- 1 tablespoon olive oil (divided)
- 0.5 teaspoon adobo seasoning
- 0.25 teaspoon black pepper
- 0.5 cup short grain rice (uncooked)
- 8 ounce pigeon peas (canned, drained)
- 0.5 cup chicken broth
- 0.25 cup tomato sauce
- 0.25 cup green bean (trimmed)
Instructions
- Season pork medallions with adobo seasoning and black pepper. Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Add pork and sear for 3-4 minutes per side, until browned and cooked through. Remove pork from skillet and set aside.
- In a small saucepan, combine uncooked short grain rice, drained pigeon peas, chicken broth, and tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and liquid is absorbed.
- While rice cooks, add the remaining 1/2 tablespoon olive oil to the skillet used for pork. Add green beans and sauté for 5-7 minutes until tender-crisp.
- Fluff the Speedy Pigeon Pea Rice with a fork. Slice pork medallions if desired. Serve the pork alongside the rice and steamed green beans.
Notes
Pork tenderloin cooks quickly, so be careful not to overcook. Ensure your adobo seasoning and chicken broth are gluten-free if necessary.
Nutrition (per serving)
- Calories: 480
- Protein: 37.8 g
- Carbohydrates: 44.5 g
- Fat: 15.6 g
- Fiber: 7.5 g
- Sodium: 480 mg
- Saturated Fat: 3.7 g
- Sugar: 3.2 g
- Cholesterol: 100 mg