YOUR SOLIN GENERATED RECIPE
Seared Pork Tenderloin with Garlic Mashed Potatoes and Sautéed Zucchini
Pan-seared pork tenderloin served with garlic-infused mashed potatoes and tender sautéed zucchini, finished with a sprinkle of fresh, fragrant thyme.
INGREDIENTS
7 oz Pork Tenderloin
150g Yukon Gold Potato
150g Zucchini, sliced
1.5 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
2 tbsp Unsweetened Almond Milk
PREPARATION
Peel and dice the potato, then boil in a pot of salted water until fork-tender, about 12-15 minutes.
Season the pork tenderloin generously with salt, black pepper, and a pinch of dried thyme or rosemary.
Heat half of the olive oil in a heavy-bottomed skillet over medium-high heat and sear the pork on all sides until golden brown and the internal temperature reaches 145°F.
Transfer the pork to a cutting board and let it rest for 5 minutes to lock in the juices.
Drain the potatoes and mash them with the almond milk and half of the minced garlic until creamy and smooth.
In the same skillet used for the pork, add the remaining olive oil, zucchini slices, and the rest of the garlic, sautéing for 3-4 minutes until just tender.
Slice the pork into medallions and serve alongside the garlic mash and sautéed zucchini.