Pan-Seared Pork Tenderloin with Steamed Potatoes and Sautéed Summer Vegetables
Succulent pan-seared pork tenderloin seasoned with herbs, served alongside fluffy steamed potatoes and a vibrant medley of sautéed zucchini, peppers, and onions. A balanced and flavorful lactose-free dinner highlighting seasonal produce.
Ingredients
- Bell pepper (any color)75 g
- Onion50 g
- Garlic2 g
- Bell pepper (any color)75 g
- Olive oil10 ml
- Salt0.7 g
- Black pepper0.3 g
- Pork tenderloin150 g
- Potatoes175 g
- Zucchini100 g
- Fresh rosemary or thyme3 g
- Vegetable broth (lactose-free, optional for pan sauce)20 ml
Instructions
- 1Step 1
Peel and quarter the potatoes. Place them in a pot with enough water to cover, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender when pierced with a fork. Drain.
- 2Step 2
While potatoes cook, slice the pork tenderloin into medallions about 2-3 cm thick. Pat dry with paper towels. Season generously with salt, pepper, and chopped fresh rosemary or thyme.
- 3Step 3
Slice the zucchini, bell pepper, and onion. Finely mince the garlic.
- 4Step 4
Heat half of the olive oil in a large skillet over medium-high heat. Add the pork medallions and sear 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.
- 5Step 5
Add the remaining olive oil to the same skillet. Add the sliced zucchini, bell pepper, and onion. Sauté for 8-10 minutes until softened and slightly browned.
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