YOUR SOLIN GENERATED RECIPE
Seared Pork Tenderloin with Steamed Rice and Roasted Vegetables
Pan-seared pork tenderloin served over fluffy white rice with a side of oven-roasted broccoli and peppers, finished with a savory garlic-herb crust.
INGREDIENTS
6 ounces Pork Tenderloin
0.5 cup Cooked White Rice
1.5 cups Broccoli Florets
0.5 cup Sliced Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the broccoli florets and sliced bell peppers with 1 teaspoon of olive oil, salt, and black pepper.
Season the pork tenderloin generously with salt, pepper, garlic powder, and dried thyme.
Heat the remaining 1 teaspoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
Place the skillet with the pork and the baking sheet with the vegetables into the oven.
Roast for 12-15 minutes or until the pork reaches an internal temperature of 145°F and the vegetables are tender.
Remove from the oven and let the pork rest on a cutting board for at least 5 minutes to keep it juicy.
Slice the pork into medallions and serve alongside the steamed rice and roasted vegetables.