Provençal Pork Medallions

Name: Provençal Pork Medallions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: French
Ingredients: 1 pound pork tenderloin (trimmed, cut into 6 medallions); 1 package frozen cauliflower florets (12 oz package); 8 ounce green beans (trimmed); 1 tablespoon olive oil (extra virgin); 1 teaspoon herbes de Provence (dried); 0.5 teaspoon garlic powder; 0.25 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly cracked); 1 lemon (medium, halved)

Tender pork tenderloin medallions seasoned with herbes de Provence and seared in olive oil, accompanied by tender haricots verts and garlicky mashed cauliflower.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: French
Difficulty: Easy
Cost: $3.18/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Calorie
Low-Carb
Low-Saturated-Fat
Low-Sugar
Paleo
Keto
Low-Fat

Ingredients

1 pound pork tenderloin (trimmed, cut into 6 medallions)
1 package frozen cauliflower florets (12 oz package)
8 ounce green beans (trimmed)
1 tablespoon olive oil (extra virgin)
1 teaspoon herbes de Provence (dried)
0.5 teaspoon garlic powder
0.25 teaspoon kosher salt
0.25 teaspoon black pepper (freshly cracked)
1 lemon (medium, halved)

Instructions

Place the frozen cauliflower florets in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 6 minutes until tender; drain thoroughly and mash with 1/4 teaspoon of the garlic powder and 1/8 teaspoon of the kosher salt until smooth.
Season both sides of the pork tenderloin medallions with dried herbes de Provence, the remaining 1/4 teaspoon garlic powder, the remaining 1/8 teaspoon kosher salt, and the black pepper.
Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 4 minutes until golden brown on the bottom, then flip and cook for 3 to 4 minutes more until the internal temperature reaches 145°F; transfer to a plate to rest for 3 minutes.
Add the remaining 1/2 tablespoon of olive oil and green beans to the same skillet along with 2 tablespoons of water. Cover and steam-sauté over medium heat for 4 minutes until bright green and tender-crisp.
Squeeze fresh lemon juice over the green beans and rested pork medallions, then plate alongside the warm mashed cauliflower.

Notes

Letting the pork medallions rest for 3 minutes ensures the juices redistribute and keep the lean meat tender.

Nutrition (per serving)

Calories: 263
Protein: 33 g
Carbohydrates: 10 g
Fat: 10.1 g
Fiber: 2.8 g
Sodium: 549 mg
Saturated Fat: 2.7 g
Sugar: 3.9 g
Cholesterol: 100 mg