Pan-Seared Pork Tenderloin with Lemon-Herb Couscous and Sautéed Asparagus & Cherry Tomatoes
Succulent pan-seared pork tenderloin medallions served alongside fluffy lemon-herb couscous and vibrant, quickly sautéed asparagus and sweet cherry tomatoes for a balanced and flavorful meal.
Ingredients
- Cherry Tomatoes100 g
- Garlic1 clove
- Olive Oil15 ml
- Lemon Juice15 ml
- Salt3 g
- Black Pepper2 g
- Pork Tenderloin180 g
- Couscous70 g
- Asparagus100 g
- Vegetable Broth140 ml
- Parsley5 g
Instructions
- 1Step 1
Step 1: Slice the pork tenderloin into 1-inch thick medallions. Season generously with 1g salt and 1g black pepper.
- 2Step 2
Step 2: In a small saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes. Fluff with a fork.
- 3Step 3
Step 3: While couscous is cooking, heat 5ml olive oil in a non-stick skillet over medium-high heat. Add pork medallions and sear for 2-3 minutes per side, until golden brown and cooked through (internal temperature 63°C/145°F). Remove pork from skillet and set aside.
- 4Step 4
Step 4: Add the remaining 10ml olive oil to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus and sauté for 3-4 minutes until tender-crisp. Add cherry tomatoes and cook for another 1-2 minutes until slightly softened. Season with remaining 2g salt and 1g black pepper.
- 5Step 5
Step 5: To the fluffed couscous, stir in lemon juice and chopped fresh parsley.
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