Name: Herbed Pork Medallions
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 c. packed fresh flat-leaf parsley leaves; 1 tbsp. finely chopped fresh rosemary; 1 pork tenderloin; 2 large carrots; 1 lb. asparagus; salt; Pepper; 1 tbsp. Extra virgin olive oil; 1 tsp. Extra virgin olive oil; 1 bunch radishes; 1 green onion; 1 package baby greens and herbs mix; 1/4 c. balsamic vinegar

Step 1Preheat oven to 400 degrees F. Heat large saucepot of water to boiling on high.

Step 2Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.

Step 3Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.

Step 4Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In 12-inch ovenproof skillet, heat 1 teaspoon oil on medium-high. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 155 degrees F; let rest 5 minutes.

Step 5While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, green onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper as well as remaining tablespoon oil. Add balsamic vinegar; toss to combine. Divide salad among serving plates.

Step 6Slice pork; arrange on top of salads.

Herbed Pork Medallions

Ingredients

Directions

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