Pork Medallions with Indian-Spiced Squash Sauté
- Total Time
uncooked lean pork tenderloin1 ¼ pound(s), trimmed and cut in 8 (3/4-inch) slices
table salt¾ tsp
black pepper¼ tsp, coarsely ground
canola oil3 tsp
garlic clove(s)1 medium clove(s), chopped
uncooked zucchini2 small, thinly sliced
yellow summer squash2 small, thinly sliced
uncooked red onion(s)½ cup(s), chopped
curry powder½ tsp
ground coriander½ tsp
ground cumin½ tsp
- 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.
- 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.
- Serving size: 2 slices pork and ¾ cup vegetables