Quick Pan-Seared Pork Medallions with Summer Vegetables
Tender pork tenderloin medallions quickly seared and served alongside a vibrant sauté of seasonal zucchini and sweet corn, highlighted with garlic and herbs.
Ingredients
- Onion100 g
- Garlic20 g
- Olive Oil30 ml
- Salt3 g
- Pepper1 g
- Pork Tenderloin600 g
- Zucchini300 g
- Corn200 g
- Herbs4 g
Instructions
- 1Step 1
Slice the pork tenderloin into medallions about 1.5-2 cm thick (3 minutes). Season generously with salt, pepper, and half of the herbs.
- 2Step 2
Prepare the vegetables: dice the onion and mince the garlic (3 minutes). Slice the zucchini into half-moons (3 minutes). If using fresh corn, shuck and cut the kernels from the cob (2 minutes).
- 3Step 3
Heat the olive oil in a large pan over medium-high heat (1 minute). Add the pork medallions and sear for 3-4 minutes per side until browned and cooked through (6 minutes). Remove pork from the pan and set aside.
- 4Step 4
Add the diced onion to the same pan and cook for 1 minute until softened.
- 5Step 5
Add the minced garlic, sliced zucchini, and corn kernels to the pan. Sauté for 5-6 minutes until vegetables are tender-crisp (6 minutes). Season with salt, pepper, and remaining herbs.
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