Pork medallions with Indian-spiced squash saute
1
Points®
Total time: 19 min • Prep: 7 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Cooking the sliced pork in two batches adds a few minutes to the time that you'll need to make this dish, but the beautifully browned and flavorful meat is well worth the extra effort. You can also cook all of the vegetables in the same skillet for minimum cleanup and maximum convenience. The zucchini, yellow squash, and red onion, which are spiced with a touch of curry powder, ground coriander, and ground cumin, perfectly complement the juicy pork medallions and make for a pretty presentation. It's a healthy, satisfying, low-maintenance meal that you'll find yourself making over and over again tor an easy weeknight dinner.
Ingredients
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
1 clove(s), chopped
Uncooked zucchini
2 small, thinly sliced
Uncooked yellow summer squash
2 small, thinly sliced
Red onion
½ cup(s), chopped
Curry powder
½ tsp
Ground coriander
½ tsp
Ground cumin
½ tsp
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.