Pork Medallions with Indian-Spiced Squash Sauté

Total Time
19 min
7 min
12 min


uncooked lean pork tenderloin

1¼ pound(s), trimmed and cut in 8 (3/4-inch) slices

table salt

¾ tsp

black pepper

¼ tsp, coarsely ground

canola oil

3 tsp

garlic clove(s)

1 medium clove(s), chopped

uncooked zucchini

2 small, thinly sliced

yellow summer squash

2 small, thinly sliced

uncooked red onion(s)

½ cup(s), chopped

curry powder

½ tsp

ground coriander

½ tsp

ground cumin

½ tsp


  1. Sprinkle pork with ½ teaspoon salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat. Add pork in two batches and cook, turning once, until instant-read thermometer inserted into sides of pork registers 145°F, about 6 minutes. Transfer to platter and keep warm.
  2. Reduce heat to medium and add remaining 1 teaspoon oil and garlic to skillet. Cook, stirring constantly, until garlic is fragrant, 30 seconds. Add zucchini, yellow squash, and onion. Cook, covered, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in curry powder, coriander, cumin, and remaining ¼ teaspoon salt. Serve pork with vegetables.
  3. Serving size: 2 slices pork and ¾ cup vegetables


Cooking the pork in two batches adds a few minutes to the time to make this dish, but the beautifully browned and flavorful meat is worth the extra effort.

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