Pan-Seared Pork Medallions

Succulent pan-seared pork medallions in a savory, light pan sauce, served alongside creamy instant polenta and perfectly tender steamed green beans and spinach for a wholesome and quick meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $4.06/serving

Dietary

• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Dairy-Free
• Nut-Free
• Egg-Free
• Gluten-Free

Tags

• quick
• healthy
• savory
• comfort food
• stir-fry

Ingredients

• 1 pound pork tenderloin
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary (crushed)
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon olive oil
• 0.25 yellow onion (finely minced)
• 2 clove garlic (minced)
• 0.5 cup low-sodium chicken broth
• 1.25 pound fresh green beans (trimmed)
• 5 ounce fresh spinach
• 1 cup instant polenta (uncooked)
• 3 cup water

Instructions

1. Cut 1 pound pork tenderloin into 1-inch thick medallions. Season both sides with 1/2 teaspoon dried thyme, 1/4 teaspoon dried rosemary, and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside, keeping warm.
3. Add 1/4 yellow onion and 2 cloves minced garlic to the same skillet. Sauté for 1-2 minutes until fragrant.
4. Pour in 1/2 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in remaining 1/2 teaspoon dried thyme and 1/4 teaspoon dried rosemary. Cook for 2 minutes until slightly reduced.
5. While the sauce simmers, steam 1 1/4 pound trimmed fresh green beans and 5 ounces fresh spinach until tender-crisp, about 5-7 minutes.
6. Prepare polenta: Bring 3 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup instant polenta. Reduce heat to low and cook, stirring occasionally, for 3-5 minutes or until thickened.
7. Return pork medallions to the skillet with the sauce to coat. Serve immediately with instant polenta, steamed green beans, and spinach.

Notes

If you prefer a thicker sauce, you can remove the pork and reduce the sauce further until it reaches your desired consistency.

Nutrition (per serving)

• Calories: 457
• Protein: 40.5 g
• Carbohydrates: 39.2 g
• Fat: 12.7 g
• Fiber: 8.3 g
• Sodium: 98 mg
• Saturated Fat: 3.9 g
• Sugar: 3.9 g
• Cholesterol: 100 mg