Quick-Seared Pork Medallions with Sweet Peppers

Name: Quick-Seared Pork Medallions with Sweet Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1 pound pork tenderloin (trimmed, sliced into 1-inch medallions); 1 tablespoon olive oil; 1 red bell pepper (thinly sliced); 1 yellow onion (thinly sliced); 2 clove garlic (minced); 0.5 cup chicken broth; 1 tablespoon lime juice; 1 teaspoon dried oregano; 0.5 teaspoon ground cumin; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 1 tablespoon fresh cilantro (chopped); 1.5 cup cooked white rice (cooked)

Tender pork medallions quickly seared to perfection, served with sweet bell peppers and onions, all in a savory pan sauce. Complemented by fluffy white rice for a balanced meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $3.07/serving

Dietary

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

Ingredients

1 pound pork tenderloin (trimmed, sliced into 1-inch medallions)
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
1 yellow onion (thinly sliced)
2 clove garlic (minced)
0.5 cup chicken broth
1 tablespoon lime juice
1 teaspoon dried oregano
0.5 teaspoon ground cumin
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
1 tablespoon fresh cilantro (chopped)
1.5 cup cooked white rice (cooked)

Instructions

Season the pork medallions with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 2-3 minutes per side until golden brown and cooked through. Remove pork from the skillet and set aside.
Add the thinly sliced red bell pepper and yellow onion to the same skillet. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and lime juice. Stir in the dried oregano, ground cumin, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon black pepper. Bring the sauce to a simmer and cook for 2-3 minutes, allowing it to thicken slightly.
Return the pork medallions to the skillet, tossing to coat them in the sauce. Cook for 1-2 minutes to reheat the pork.
Serve the pork medallions and pepper mixture immediately over cooked white rice, garnished with fresh cilantro if desired.

Notes

If you don't have pre-cooked white rice, start a batch according to package directions before beginning the pork and vegetable preparation. Pork tenderloin should be cooked to an internal temperature of 145°F (63°C).

Nutrition (per serving)

Calories: 365
Protein: 34.2 g
Carbohydrates: 33.1 g
Fat: 11.5 g
Fiber: 3.2 g
Sodium: 480 mg
Saturated Fat: 2.8 g
Sugar: 5.1 g
Cholesterol: 85 mg