Pan-Seared Pork Medallions with Maple Carrots

Quick pan-seared pork medallions with a light glaze, served alongside sweet and tender maple-glazed carrots for a comforting and easy meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.27/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• Paleo
• High-Protein

Tags

• healthy
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound pork tenderloin (cut into 1-inch thick medallions)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup carrots (sliced)
• 0.25 cup water
• 1 tablespoon maple syrup

Instructions

1. Season the pork medallions with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat olive oil in a large skillet over medium-high heat. Add the pork and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside, keeping warm.
2. Add the sliced carrots and water to the same skillet. Cover and steam for 5-7 minutes, until the carrots are tender-crisp. Uncover, and if any water remains, continue to cook until evaporated.
3. Stir in the maple syrup and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat the carrots, cooking for 1-2 minutes until lightly glazed. Serve the pork medallions immediately with the maple carrots.

Notes

To ensure tenderness, avoid overcooking the pork. For even quicker carrots, you can use baby carrots and slice them thinly before cooking. A meat thermometer should read 145°F for pork medallions.

Nutrition (per serving)

• Calories: 420
• Protein: 40.5 g
• Carbohydrates: 22.8 g
• Fat: 19.5 g
• Fiber: 4.5 g
• Sodium: 750 mg
• Saturated Fat: 5.5 g
• Sugar: 12 g
• Cholesterol: 120 mg