Mild Paprika Pork Tenderloin with Steamed Rice and Glazed Carrots

Tender medallions of pork seasoned with sweet paprika and pan-seared to perfection, served alongside jasmine rice and honey-tossed carrots.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.80/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Protein
• Low-Saturated-Fat

Tags

• sauté
• quick
• sweet
• comfort food

Ingredients

• 1 pound pork tenderloin (cut into 1/2-inch medallions)
• 1 cup jasmine rice
• 0.5 pound baby carrots
• 1 tablespoon honey
• 1 teaspoon paprika (sweet)
• 2 tablespoon olive oil
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Combine jasmine rice, 1 1/2 cups water, and 1/4 teaspoon salt in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for 14 minutes until tender.
2. Place baby carrots in a small pan with 1/3 cup water and 1/4 teaspoon salt. Cover and simmer over medium heat for 6 minutes. Remove lid, add honey and 1/2 tablespoon olive oil, and cook 2 minutes more until glazed and tender.
3. Season pork medallions on both sides with paprika, black pepper, and remaining 1/4 teaspoon salt.
4. Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Sear pork medallions for 3 minutes on the first side, flip, and cook 2 to 3 minutes on the second side until browned and reaching an internal temperature of 145 degrees F.
5. Fluff jasmine rice with a fork and serve with seared pork medallions and honey-glazed carrots.

Notes

Pork tenderloin medallions cook very quickly; resting for 3 minutes before serving keeps them juicy.

Nutrition (per serving)

• Calories: 793
• Protein: 53.9 g
• Carbohydrates: 94.8 g
• Fat: 22.2 g
• Fiber: 4.3 g
• Sodium: 1093 mg
• Saturated Fat: 5 g
• Sugar: 13.4 g
• Cholesterol: 150 mg