Herb-Crusted Pork Medallions with Lemon Pan Sauce

Name: Herb-Crusted Pork Medallions with Lemon Pan Sauce
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound pork tenderloin (sliced into 1-inch medallions); 2 tablespoon olive oil; 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground); 1 cup white rice (uncooked); 2 cup water; 0.25 yellow onion (finely diced); 1 tablespoon butter; 8 ounce green beans (fresh, trimmed); 2 clove garlic (minced); 1 cup chicken broth; 0.5 lemon (juiced and optionally sliced for garnish); 0.25 cup fresh parsley (chopped)

Tender pan-seared pork medallions with a bright lemon-herb pan sauce, served alongside a flavorful rice pilaf and crisp green beans. A quick meal that feels effortlessly gourmet.

Prep: 12 min
Cook: 18 min
Total: 30 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $4.29/serving

Dietary

Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 pound pork tenderloin (sliced into 1-inch medallions)
2 tablespoon olive oil
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)
1 cup white rice (uncooked)
2 cup water
0.25 yellow onion (finely diced)
1 tablespoon butter
8 ounce green beans (fresh, trimmed)
2 clove garlic (minced)
1 cup chicken broth
0.5 lemon (juiced and optionally sliced for garnish)
0.25 cup fresh parsley (chopped)

Instructions

First, prepare the rice pilaf. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the finely diced yellow onion and half of the minced garlic, cooking until fragrant, about 2-3 minutes. Stir in the uncooked white rice, 1/4 teaspoon of salt, and a dash of black pepper, toasting for 1 minute. Pour in the 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed. Keep covered off the heat.
While the rice cooks, prepare the pork. Pat the pork tenderloin medallions dry with paper towels. Season all sides with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned pork medallions and sear for 2-3 minutes per side, until golden brown and cooked through. Remove the pork from the skillet and set aside on a plate, tented with foil to keep warm.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the trimmed fresh green beans and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season with a pinch of salt and black pepper. Remove green beans from the skillet and set aside.
Return the skillet to medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant. Pour in the 1 cup of chicken broth and the juice from 1/2 lemon. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce slightly for 2-3 minutes. Stir in the chopped fresh parsley.
Serve the Herb-Crusted Pork Medallions immediately with the lemon pan sauce spooned over top, alongside the rice pilaf and green beans. Garnish with a lemon slice and extra fresh parsley if desired.

Notes

Ensure pork is not overcooked to keep it tender; a meat thermometer should read 145°F for medium-rare. For a lighter rice, consider cooking it with just water and omitting the butter and onion from the pilaf.

Nutrition (per serving)

Calories: 800
Protein: 54.5 g
Carbohydrates: 81.1 g
Fat: 27.7 g
Fiber: 4.3 g
Sodium: 1844 mg
Saturated Fat: 8.5 g
Sugar: 3 g
Cholesterol: 165 mg