NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 medium peach

1 tbsp ghee

1 tbsp balsamic vinegar

1 tsp honey

1 cup green beans

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh thyme

PREPARATION

• 1

  Slice the pork tenderloin into 1-inch thick medallions and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the ghee in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the pork medallions in the pan and sear for 3-4 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F.

• 4

  Remove the pork from the skillet and set aside on a plate to rest, keeping the remaining fat in the pan.

• 5

  Add the sliced peaches to the skillet and sauté for 2 minutes until they soften and the edges start to caramelize.

• 6

  Toss in the green beans with a tablespoon of water, then cover the pan for 2 minutes to steam them until they are vibrant green and tender-crisp.

• 7

  Whisk together the balsamic vinegar and honey, then pour it over the peaches and beans, stirring in the fresh thyme.

• 8

  Return the pork medallions to the pan for 30 seconds to coat them in the glossy glaze before serving.