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.
Ingredients
- Garlic10 g
- Olive Oil15 ml
- Salt2 g
- Pepper1 g
- Pork Tenderloin300 g
- Zucchini300 g
- Thyme4 g
Instructions
- 1Step 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)
- 2Step 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)
- 3Step 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)
- 4Step 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)
- 5Step 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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