YOUR SOLIN GENERATED RECIPE
Crispy Pork Tenderloin with Roasted Broccoli
Pan-seared pork tenderloin medallions seasoned with smoked paprika and garlic, served alongside oven-roasted broccoli florets with a hint of charred lemon.
INGREDIENTS
4.5 oz Pork Tenderloin
1.5 cups Broccoli Florets
1 tsp Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Smoked Paprika
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Slice the pork tenderloin into one-inch thick medallions and season both sides evenly with salt, pepper, garlic powder, and smoked paprika.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them out on the prepared baking sheet.
Heat the remaining olive oil in a heavy-bottomed or non-stick skillet over medium-high heat.
Sear the pork medallions for approximately 2 minutes per side until a golden-brown crust forms.
Transfer the seared pork to the baking sheet with the broccoli and roast for 8 to 10 minutes until the pork is cooked through and the broccoli is tender.
Remove from the oven and let the pork rest for 3 minutes before serving to ensure it remains juicy.