Pork medallions with Indian-spiced squash saute

3
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 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

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

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