Pan-Seared Pork Medallions with Rosemary Potatoes and Sautéed Greens
Succulent pan-seared pork tenderloin medallions paired with crispy rosemary-infused potatoes and nutritious sautéed seasonal greens, a comforting and balanced dinner.
Ingredients
- Spinach150 g
- Garlic1 clove
- Olive Oil15 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin225 g
- Potato250 g
- Fresh Rosemary2.5 g
Instructions
- 1Step 1
Cut the pork tenderloin into 2.5 cm (1 inch) thick medallions. Season generously with salt and pepper.
- 2Step 2
Wash and dice the potatoes into 1.5 cm (0.6 inch) cubes. Mince the garlic and finely chop the rosemary.
- 3Step 3
Heat 15ml of olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes until golden brown and tender. Add half the minced garlic and rosemary during the last 2 minutes.
- 4Step 4
While potatoes cook, heat the remaining 15ml olive oil in a separate skillet over medium-high heat. Sear the pork medallions for 3-4 minutes per side, until golden brown and cooked through (internal temperature 63°C/145°F). Remove pork from skillet and set aside to rest.
- 5Step 5
In the same skillet used for pork, add the spinach and remaining minced garlic. Sauté for 2-3 minutes until wilted. Season with salt and pepper.
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