Description
Tender pork medallions seared and served with crispy herb-roasted potatoes for a hearty and flavorful meal.
Ingredients
Scale
- 1 lb pork tenderloin, sliced into 1-inch medallions
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 lbs baby potatoes, halved
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, garlic powder, thyme, rosemary, salt, and pepper.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes, turning once halfway through, until golden and crispy.
- Season pork medallions with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Sear the pork medallions for 3-4 minutes per side, or until browned and cooked through.
- Serve pork medallions alongside the herb-roasted potatoes, garnished with chopped parsley if desired.
Notes
- For extra flavor, marinate the pork in herbs and olive oil for 1 hour before cooking.
- You can substitute baby potatoes with Yukon gold or red potatoes.
- Use fresh herbs if available for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg