Skillet Pork Tenderloin Medallions

Name: Skillet Pork Tenderloin Medallions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound pork tenderloin (trimmed of silverskin and sliced into 1/2-inch medallions); 2 zucchinis (medium, halved lengthwise and sliced into half-moons); 2 yellow summer squashes (medium, halved lengthwise and sliced into half-moons); 1 tablespoon olive oil (extra virgin); 1 tablespoon fresh thyme (leaves); 1 tablespoon lemon juice (freshly squeezed); 0.5 teaspoon garlic powder; 0.5 teaspoon fine salt; 0.25 teaspoon ground black pepper

Seared lean pork medallions accented with fresh thyme and lemon, served over a colorful medley of sautéed zucchini and yellow squash.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Italian
Difficulty: Easy

Dietary

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

Ingredients

1 pound pork tenderloin (trimmed of silverskin and sliced into 1/2-inch medallions)
2 zucchinis (medium, halved lengthwise and sliced into half-moons)
2 yellow summer squashes (medium, halved lengthwise and sliced into half-moons)
1 tablespoon olive oil (extra virgin)
1 tablespoon fresh thyme (leaves)
1 tablespoon lemon juice (freshly squeezed)
0.5 teaspoon garlic powder
0.5 teaspoon fine salt
0.25 teaspoon ground black pepper

Instructions

Season the pork medallions evenly on both sides with the fresh thyme, garlic powder, 1/4 teaspoon of the salt, and half the black pepper.
Heat half of the olive oil in a large nonstick skillet over medium-high heat. Add the pork medallions in a single layer and sear for 3 to 4 minutes per side until browned and cooked through to an internal temperature of 145 degrees F.
Transfer the pork to a plate and let rest for 3 minutes.
Add the remaining olive oil to the same skillet over medium heat. Add the sliced zucchini and yellow summer squash, seasoning with the remaining salt and black pepper.
Sauté the squash for 5 to 6 minutes, stirring occasionally, until tender-crisp and lightly golden on the edges.
Drizzle the fresh lemon juice over the cooked squash, toss gently, and serve warm beneath the pork medallions.

Notes

Resting the pork keeps the medallions juicy while allowing the pan heat to quickly blister the squash.

Nutrition (per serving)

Calories: 195
Protein: 27 g
Carbohydrates: 7 g
Fat: 6 g
Fiber: 2.2 g
Sodium: 330 mg
Saturated Fat: 1.4 g
Sugar: 3.4 g
Cholesterol: 65 mg