Name: Apricot-Glazed Pork Medallions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz pork tenderloin; 2 tbsp fruit-sweetened apricot preserves; 1 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 2 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh green beans; 1 cup cauliflower florets

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

YOUR SOLIN GENERATED RECIPE

Apricot-Glazed Pork Medallions

Pan-seared pork tenderloin medallions drizzled with a tangy, apricot-Dijon glaze and served with crisp-tender green beans and roasted cauliflower.

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NUTRITION

Protein

54.0g

Fat

16.7g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

8 oz pork tenderloin

2 tbsp fruit-sweetened apricot preserves

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

2 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh green beans

1 cup cauliflower florets

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PREPARATION

1
Preheat oven to 400°F and toss cauliflower with 1 tsp olive oil; roast for 20 minutes until edges are golden.
2
Slice the pork tenderloin into 1-inch thick medallions and season both sides with the sea salt and black pepper.
3
In a small bowl, whisk together the apricot preserves, apple cider vinegar, Dijon mustard, and minced garlic to create the glaze.
4
Heat 1 tsp olive oil in a large skillet over medium-high heat and sear the medallions for 3-4 minutes per side until cooked through.
5
While pork cooks, steam the green beans for 5 minutes until they are bright green and crisp-tender.
6
Reduce skillet heat to low, pour the glaze over the pork medallions, and toss for 1 minute until the sauce is bubbly and thick.
7
Plate the glazed pork alongside the roasted cauliflower and steamed green beans, drizzling any remaining sauce over the meat.