Pan-Seared Pork Medallions with Asparagus and Instant Mashed Potatoes

Pan-Seared Pork Medallions with Asparagus and Instant Mashed Potatoes

Tender pan-seared pork medallions in a savory pan sauce, served alongside perfectly tender asparagus and creamy instant mashed potatoes for a sophisticated yet quick meal.

Dietary

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Ingredients

Instructions

  1. Season 1 pound pork tenderloin medallions with 1/2 teaspoon salt and 1/2 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. While pork cooks, prepare 1 pound asparagus. In the same skillet (no need to clean), add 1 tablespoon butter, then add asparagus and sauté for 5-7 minutes, until tender-crisp. Season with salt and black pepper to taste. Remove from skillet.
  4. In the same skillet, add 1/2 cup chicken broth and 1/2 teaspoon dried thyme, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes, until slightly reduced.
  5. Prepare 1 5-ounce package instant mashed potatoes according to package directions using water and milk. Serve the pork medallions drizzled with the pan sauce, alongside the sautéed asparagus and instant mashed potatoes.

Notes

For extra flavor, deglaze the pan with a splash of dry white wine instead of chicken broth before adding the thyme. The pork and asparagus can be reheated gently in the microwave or skillet.

Nutrition (per serving)