Pan-Seared Pork Medallions with Lemon-Caper Sauce

Name: Pan-Seared Pork Medallions with Lemon-Caper Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound pork tenderloin (trimmed, sliced into 1-inch medallions); 1 pound baby yellow potatoes (halved); 1 pound asparagus (woody ends trimmed); 2 tablespoon olive oil (extra virgin); 4 clove garlic (minced); 0.5 cup gluten-free chicken broth (low-sodium); 1 lemon (medium, juiced and zested); 2 tablespoon capers (drained); 1.25 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon fresh flat-leaf parsley (chopped)

Tender pork tenderloin medallions seared golden and finished in a bright pan sauce with capers and lemon, served with crispy roasted baby potatoes and tender asparagus.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 3
Cuisine: Mediterranean
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Sugar
Low-Sodium

Ingredients

1.5 pound pork tenderloin (trimmed, sliced into 1-inch medallions)
1 pound baby yellow potatoes (halved)
1 pound asparagus (woody ends trimmed)
2 tablespoon olive oil (extra virgin)
4 clove garlic (minced)
0.5 cup gluten-free chicken broth (low-sodium)
1 lemon (medium, juiced and zested)
2 tablespoon capers (drained)
1.25 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon fresh flat-leaf parsley (chopped)

Instructions

Preheat your oven to 425°F. On a large rimmed baking sheet, toss halved baby yellow potatoes with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread cut-side down and roast for 15 minutes.
Toss the trimmed asparagus with 1/2 tablespoon olive oil and 1/4 teaspoon kosher salt. After the potatoes have roasted for 15 minutes, arrange the asparagus alongside the potatoes on the sheet pan and roast both together for an additional 10 minutes until the potatoes are tender and crisp and the asparagus is tender-crisp.
While vegetables roast, gently press pork tenderloin medallions to an even 3/4-inch thickness. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat the remaining 1 tablespoon olive oil in a large heavy-bottomed skillet over medium-high heat. Add pork medallions in a single layer and sear without moving for 3 to 4 minutes until a deep golden crust forms. Flip and cook for 3 to 4 minutes on the second side until the internal temperature reaches 145°F on an instant-read thermometer. Transfer medallions to a plate and tent loosely with foil to rest.
Lower heat to medium and add minced garlic to the skillet, stirring constantly for 30 seconds until fragrant. Pour in gluten-free chicken broth, lemon juice, lemon zest, and capers, scraping up any browned bits from the pan bottom. Simmer vigorously for 2 to 3 minutes until reduced by half.
Stir chopped fresh flat-leaf parsley into the pan sauce. Plate the pork medallions alongside roasted potatoes and asparagus, spooning the warm lemon-caper pan sauce over the pork.

Notes

Letting the pork medallions rest for 5 minutes before serving ensures juicy, tender meat. Use fresh lemon juice rather than bottled for optimal brightness in the pan sauce.

Nutrition (per serving)

Calories: 465
Protein: 50.5 g
Carbohydrates: 33.5 g
Fat: 14.5 g
Fiber: 5.8 g
Sodium: 485 mg
Saturated Fat: 3.2 g
Sugar: 3.6 g
Cholesterol: 115 mg