Pan-Seared Ribeye Steak with Roasted Pork Tenderloin Medallions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Ribeye Steak with Roasted Pork Tenderloin Medallions

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye Steak with Roasted Pork Tenderloin Medallions

Savor the rich flavors of a dual meat plate featuring a perfectly pan-seared ribeye steak paired with succulent roasted pork tenderloin medallions. Enhanced with a light drizzle of olive oil and a touch of butter, this carnivore-friendly dinner delivers a satisfying taste experience with a delicate balance of protein and fats.

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NUTRITION

477kcal
Protein
39.3g
Fat
36g
Carbs
1.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Ribeye Steak

3 oz Pork Tenderloin Medallions

1 tbsp Olive Oil

1 tsp Unsalted Butter

Pinch of Salt

Pinch of Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the ribeye steak and pork tenderloin medallions dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and dried thyme.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil shimmers, add the ribeye steak and sear for about 2 minutes on each side until a rich crust forms.

  • 4

    Reduce the heat slightly and add the pork tenderloin medallions to the same skillet. Sear for 2 minutes on each side.

  • 5

    Place the skillet in the preheated oven and roast the meats for an additional 4-5 minutes, checking for desired doneness. For medium-rare, aim for an internal temperature around 135°F.

  • 6

    Remove the skillet from the oven and add the unsalted butter. Allow it to melt over the meats, then spoon the infused butter over the steaks and medallions for extra flavor.

  • 7

    Let the meats rest for 3 minutes before slicing. Serve together, enjoying a hearty, protein-packed carnivore dinner.

Pan-Seared Ribeye Steak with Roasted Pork Tenderloin Medallions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Ribeye Steak with Roasted Pork Tenderloin Medallions

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye Steak with Roasted Pork Tenderloin Medallions

Savor the rich flavors of a dual meat plate featuring a perfectly pan-seared ribeye steak paired with succulent roasted pork tenderloin medallions. Enhanced with a light drizzle of olive oil and a touch of butter, this carnivore-friendly dinner delivers a satisfying taste experience with a delicate balance of protein and fats.

NUTRITION

477kcal
Protein
39.3g
Fat
36g
Carbs
1.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Ribeye Steak

3 oz Pork Tenderloin Medallions

1 tbsp Olive Oil

1 tsp Unsalted Butter

Pinch of Salt

Pinch of Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the ribeye steak and pork tenderloin medallions dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and dried thyme.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil shimmers, add the ribeye steak and sear for about 2 minutes on each side until a rich crust forms.

  • 4

    Reduce the heat slightly and add the pork tenderloin medallions to the same skillet. Sear for 2 minutes on each side.

  • 5

    Place the skillet in the preheated oven and roast the meats for an additional 4-5 minutes, checking for desired doneness. For medium-rare, aim for an internal temperature around 135°F.

  • 6

    Remove the skillet from the oven and add the unsalted butter. Allow it to melt over the meats, then spoon the infused butter over the steaks and medallions for extra flavor.

  • 7

    Let the meats rest for 3 minutes before slicing. Serve together, enjoying a hearty, protein-packed carnivore dinner.