Greek Pork Loin Medallions with Avgolemono Sauce, White Rice, and Mediterranean Vegetable Medley
Tender pan-seared pork loin medallions generously coated in a classic creamy Avgolemono (lemon-egg) sauce. Served with fluffy white rice and a vibrant sautéed medley of seasonal Mediterranean vegetables.
Ingredients
- White Rice110 g
- Chicken Broth200 ml
- Bell Pepper150 g
- Cherry Tomato100 g
- Red Onion50 g
- Garlic10 g
- Lemon1 whole
- Olive Oil15 ml
- Bell Pepper150 g
- Dried Oregano1 tsp
- Salt0.8 tsp
- Black Pepper0.5 tsp
- Pork Loin280 g
- Egg Yolk2 large
- Zucchini150 g
- Fresh Parsley2 tbsp
Instructions
- 1Step 1
Cook the white rice according to package instructions. While rice cooks, prepare the other components.
- 2Step 2
Slice the pork loin into 1-inch thick medallions. Season with salt and black pepper.
- 3Step 3
Chop the zucchini, bell pepper, red onion, and garlic. Halve the cherry tomatoes.
- 4Step 4
Heat 5ml of olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side, until browned and cooked through. Remove pork from skillet and set aside.
- 5Step 5
In the same skillet, add the remaining 10ml of olive oil. Add the chopped zucchini, bell pepper, red onion, garlic, and cherry tomatoes. Sauté for 5-7 minutes until vegetables are tender-crisp. Season with dried oregano, salt, and pepper. Keep warm.
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