Pork Medallions with Roasted Broccoli

Juicy pork tenderloin medallions seasoned with fresh herbs, pan-seared to perfection, and served alongside quickly roasted broccoli for a simple yet refined meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.83/serving

Dietary

• Low-Calorie
• High-Protein
• Low-Sodium
• Low-Sugar
• Low-Carb
• Low-Saturated-Fat
• Low-Fat

Tags

• roast
• quick
• healthy
• classic

Ingredients

• 1.25 pound pork tenderloin (cut into 1-inch thick medallions)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 7 cup broccoli florets (cut into small florets)
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the 7 cups broccoli florets with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread in a single layer and roast for 12-15 minutes, until tender-crisp.
2. While broccoli roasts, season the pork medallions on both sides with dried thyme, garlic powder, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
3. Heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork medallions for 3-4 minutes per side, or until cooked through and lightly browned. Internal temperature should reach 145°F (63°C).
4. Once roasted, drizzle the broccoli with lemon juice, if using. Serve the pork medallions immediately with the roasted broccoli.

Notes

Allow the pork to rest for a few minutes after cooking to retain juices. For quicker roasting, ensure broccoli florets are cut small and spread in a single layer.

Nutrition (per serving)

• Calories: 242
• Protein: 33.5 g
• Carbohydrates: 9.9 g
• Fat: 8.5 g
• Fiber: 7.2 g
• Sodium: 417 mg
• Saturated Fat: 2.4 g
• Sugar: 2.3 g
• Cholesterol: 94 mg