Seared Pork Medallions with Mustard Greens and Yam Wedges
Flavorful pork tenderloin medallions seared to perfection, accompanied by tender roasted yam wedges and vibrant, savory mustard greens, all in a delightful French-inspired preparation.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
- Cuisine: French
- Difficulty: Easy
- Cost: $2.52/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- quick
- savory
- roast
- sauté
- special occasion
- healthy
Ingredients
- 1 pound pork tenderloin (cut into 1-inch thick medallions)
- 2 tablespoon olive oil (divided)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt (to taste)
- 0.5 teaspoon black pepper (to taste)
- 2 yams (cut into 1/2-inch wedges)
- 1 can cannellini beans (rinsed and drained)
- 5 ounce mustard greens (roughly chopped)
- 2 clove garlic (minced)
Instructions
- Preheat oven to 400°F (200°C). Toss yam wedges with 1 teaspoon olive oil, salt, and black pepper on a baking sheet. Roast for 10-15 minutes until tender-crisp. After 10 minutes, add cannellini beans to the baking sheet and continue roasting for 5 minutes.
- While yams roast, pat pork medallions dry. Season with dried thyme, garlic powder, smoked paprika, salt, and black pepper.
- Heat the remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side until golden brown and cooked through. Remove from skillet and tent with foil.
- In the same skillet, add the mustard greens and minced garlic. Sauté for 3-5 minutes until the greens are wilted and tender. Season with a pinch of salt and pepper.
- Serve the seared pork medallions alongside the roasted yam and cannellini beans, and sautéed mustard greens.
Nutrition (per serving)
- Calories: 495
- Protein: 38.3 g
- Carbohydrates: 54.1 g
- Fat: 13.9 g
- Fiber: 13.2 g
- Sodium: 750 mg
- Saturated Fat: 3.2 g
- Sugar: 10.1 g
- Cholesterol: 75 mg