Name: Seared pork tenderloin with asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz pork tenderloin, cut into 1-inch thick medallions; 1/3 cup jasmine rice; 2/3 cup water; 7 oz asparagus, trimmed; 2 3/4 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

589 calories

Protein: 44g; 30% of calories
Carbs: 60g; 40% of calories
Fat: 19g; 30% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
Place the asparagus on a half-sheet pan. Drizzle with half the oil and season with a pinch of the salt and a pinch of the pepper. Roast for 12 to 15 minutes until tender and slightly browned at the tips.
While the asparagus roasts, pat the pork medallions dry with paper towels. Season both sides with the remaining salt, the garlic powder, and the rest of the pepper.
In a 12-inch skillet, heat the remaining oil over medium-high heat. Add the pork medallions and cook for 3 minutes. Flip and cook for 3 to 4 minutes more until browned and cooked through. Done when opaque in the center, 145°F.

Nutrition

Ingredients

Instructions

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