Pan-Seared Pork Loin with Sautéed Root Vegetables
Succulent pan-seared pork loin served alongside a vibrant mix of sautéed potatoes, carrots, and onions, seasoned with fresh rosemary. A comforting and quick dinner using hearty, seasonal produce.
Ingredients
- Carrots100 g
- Onion50 g
- Garlic1 clove
- Olive Oil12.5 ml
- Salt1 g
- Black Pepper0.5 g
- Pork Loin175 g
- Potatoes150 g
- Rosemary2.5 g
Instructions
- 1Step 1
Slice pork loin into 1-inch thick medallions. Dice potatoes, carrots, and onion into 1/2-inch pieces. Mince garlic.
- 2Step 2
Season pork medallions with salt and pepper. Heat half of the olive oil in a large skillet over medium-high heat. Sear pork for 3-4 minutes per side until golden brown and cooked through. Remove pork and set aside.
- 3Step 3
Add the remaining olive oil to the same skillet. Add diced potatoes, carrots, and onion. Sauté for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
- 4Step 4
Stir in minced garlic and fresh rosemary. Cook for another 1-2 minutes until fragrant.
- 5Step 5
Return pork to the skillet, toss gently with the vegetables. Serve immediately.
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