Mediterranean Pork Medallions with Corn and Green Beans
This dish captures the essence of Mediterranean cuisine with perfectly seared pork medallions, fresh green beans, and sweet corn, all brought together with a touch of aromatic herbs for a restaurant-worthy meal. Let your taste buds embark on a journey to the sun-kissed coasts of the Mediterranean.
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Slice the pork tenderloin into medallions, season with salt, pepper, and fresh rosemary.
Step 3: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork medallions for 2-3 minutes on each side until golden brown.
Step 4: Transfer the skillet to the oven and roast for 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C).
Step 5: While the pork is roasting, blanch the green beans in boiling salted water for 2-3 minutes, then transfer them to an ice bath to retain their color and crispness.
Step 6: Grill or boil the corn on the cob until tender, about 10 minutes. Cut the kernels off the cob.
Step 7: In a skillet, melt the butter and add minced garlic, sautéing until fragrant. Add the blanched green beans and corn, tossing to coat in the garlic butter.
Step 8: Remove the pork from the oven and let it rest for 5 minutes. Squeeze fresh lemon juice over the medallions for a burst of flavor.
Step 9: Plate the dish by arranging the pork medallions neatly, accompanied by the green beans and corn. Garnish with lemon wedges and a sprinkle of rosemary.
A refreshing cucumber and tomato salad with feta.
A crisp Sauvignon Blanc or a light-bodied Pinot Noir.
Gluten-free.