Pork tenderloin- so versatile, tasty and wonderfully textured. Paired with Potatoes, Bell Peppers and Mushrooms, this is a quick, colorful and filling meal.
Total Time
30min
4.0
2 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1
(1 lb)
Pork Tenderloin
•
1/2
cup
Parmesan Cheese
•
1/2
cup
Corn Starch
•
to taste
Cayenne Pepper
•
to taste
Granulated Garlic
•
16
Baby Potatoes
•
as needed
Extra-Virgin Olive Oil
•
1/2
Bell Pepper
•
1/2
Onion
•
6
Cremini Mushrooms
•
to taste
Kosher Salt
•
4
Tbsp
Tomato Sauce
Cooking Instructions
1.
Cut the Pork Tenderloin (1) into 4 even pieces, then flatten with a meat mallet into medallions.
2.
Mix Parmesan Cheese (1/2 cup) and Corn Starch (1/2 cup), then season with Cayenne Pepper (to taste) and Granulated Garlic (to taste). Dip and press both sides of the medallions into the mixture.
3.
Heat up a pan with Extra-Virgin Olive Oil (as needed). Sauté the medallions together with Baby Potatoes (16) until the pork is cooked to your liking and the potatoes are golden and crisp.
4.
Plate the potatoes on a serving dish, reserve the pork on a warm plate
5.
In the same pan, add some more Extra-Virgin Olive Oil (as needed) and sauté Bell Pepper (1/2) together with Onion (1/2) and Cremini Mushrooms (6). Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
6.
Top the potatoes with the medallions. Add 1 Tbsp of Tomato Sauce (4 Tbsp) to each medallion, then top with the sauteed veggies.
7.
Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
854
FAT
13.8 g
PROTEIN
68.2 g
CARBS
107.4 g
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