Paprika Pork Medallions with Sweet Bell Peppers and Herbed Rice

Name: Paprika Pork Medallions with Sweet Bell Peppers and Herbed Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 pound pork tenderloin (trimmed and sliced into 1/2-inch medallions); 2 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 red bell pepper (medium, seeded and diced); 1 yellow bell pepper (medium, seeded and diced); 3 clove garlic (minced); 1.5 cup jasmine rice (uncooked); 3 cup gluten-free low-sodium chicken broth

Tender pork tenderloin medallions seared with aromatic thyme and smoked paprika, simmered over fluffy jasmine rice and sweet summer peppers in a single skillet.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 5
Cuisine: American
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Cholesterol
Low-Fat
Low-Saturated-Fat
Low-Sodium
Low-Sugar
Low-Calorie

Ingredients

1 pound pork tenderloin (trimmed and sliced into 1/2-inch medallions)
2 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
1 red bell pepper (medium, seeded and diced)
1 yellow bell pepper (medium, seeded and diced)
3 clove garlic (minced)
1.5 cup jasmine rice (uncooked)
3 cup gluten-free low-sodium chicken broth

Instructions

Season the pork tenderloin medallions evenly with 1/2 teaspoon of the smoked paprika, 1/2 teaspoon of the dried thyme, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Heat 1 tablespoon of the olive oil in a large deep skillet over medium-high heat for 2 minutes. Add the pork medallions in a single layer and sear for 2 to 3 minutes per side until golden brown and the internal temperature reaches 145°F. Transfer the pork to a plate and keep warm.
Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the red bell pepper, yellow bell pepper, and garlic, sautéing for 3 minutes until fragrant and slightly softened.
Stir in the jasmine rice, the remaining 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toasting the rice grains for 1 minute.
Pour in the gluten-free low-sodium chicken broth and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes until the liquid is absorbed and the rice is tender.
Arrange the seared pork medallions and any resting juices on top of the cooked rice, cover for 2 minutes off the heat to warm through, and serve.

Notes

Store leftover portions in airtight containers in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of water to keep the rice moist.

Nutrition (per serving)

Calories: 385
Protein: 25.5 g
Carbohydrates: 48 g
Fat: 8.5 g
Fiber: 2.2 g
Sodium: 440 mg
Saturated Fat: 1.8 g
Sugar: 2.4 g
Cholesterol: 58 mg