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Rapid Pork Tenderloin Medallions with Sautéed Zucchini and Garlic

Rapid Pork Tenderloin Medallions with Sautéed Zucchini and Garlic

Ingredients (Serves 2)

Pork Tenderloin300 g
Olive Oil15 ml
Salt2 g
Pepper1 g
Garlic10 g
Zucchini300 g
Thyme4 g

Instructions

1
Slice the pork tenderloin (300g) into medallions approximately 2 cm thick. Season both sides generously with salt (2g) and pepper (1g). (Prep: 3 minutes)
2
Thinly slice the garlic (10g). Cut the zucchini (300g) in half lengthwise, then slice into crescent shapes about 0.5 cm thick. Chop the fresh thyme (4g). (Prep: 5 minutes)
3
Heat half of the olive oil (7.5ml) in a large pan over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side until browned and cooked through (internal temperature reaches 63°C or 145°F). Remove pork from the pan and let rest for 2 minutes. (Cook: 8 minutes, includes resting time)
4
Add the remaining olive oil (7.5ml) to the same pan. Add the sliced garlic and sauté for 30 seconds until fragrant. (Cook: 0.5 minutes)
5
Add the sliced zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Stir in the chopped thyme during the last minute of cooking. (Cook: 3.5 minutes)
6
Serve the pork medallions alongside the sautéed zucchini.
Rapid Pork Tenderloin Medallions with Sautéed Zucchini and Garlic
Featured Recipe
Dinner
20 min
Medium
Low Carb
Low Cal
Quick Meal
0

Rapid Pork Tenderloin Medallions with Sautéed Zucchini and Garlic

Tender pork tenderloin medallions seared quickly and served alongside flavorful sautéed zucchini and garlic, highlighting fresh summer produce.

20 min
2 servings
MEDIUM
Dinner
20 min
Medium
Low Carb
Low Cal
Nutrition Facts
0
Calories
0g
Protein
0g
Carbs
0g
Fat
🎉
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Ingredients

Servings:
2
Vegetables & Herbs1
  • Garlic10 g
Pantry Staples3
  • Olive Oil15 ml
  • Salt2 g
  • Pepper1 g
Additional Items3
  • Pork Tenderloin300 g
  • Zucchini300 g
  • Thyme4 g

Instructions

  1. 1
    Step 1

    Slice the pork tenderloin (300g) into medallions approximately 2 cm thick. Season both sides generously with salt (2g) and pepper (1g). (Prep: 3 minutes)

  2. 2
    Step 2

    Thinly slice the garlic (10g). Cut the zucchini (300g) in half lengthwise, then slice into crescent shapes about 0.5 cm thick. Chop the fresh thyme (4g). (Prep: 5 minutes)

  3. 3
    Step 3

    Heat half of the olive oil (7.5ml) in a large pan over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side until browned and cooked through (internal temperature reaches 63°C or 145°F). Remove pork from the pan and let rest for 2 minutes. (Cook: 8 minutes, includes resting time)

  4. 4
    Step 4

    Add the remaining olive oil (7.5ml) to the same pan. Add the sliced garlic and sauté for 30 seconds until fragrant. (Cook: 0.5 minutes)

  5. 5
    Step 5

    Add the sliced zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Stir in the chopped thyme during the last minute of cooking. (Cook: 3.5 minutes)

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