Pork Medallions with White Asparagus and Rosemary Potatoes

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Pork Medallions with White Asparagus and Rosemary Potatoes Recipe

This tasty and simple pork medallion recipe is ideal for a quick and filling dinner. For a complete and balanced meal, the tender pork is served with crispy roasted potatoes and fresh white asparagus.

Ingredients

• 3 tbsp olive oil
• 1 lb baby potatoes, halved
• 2 sprigs of fresh rosemary, chopped
• 1/2 tsp black pepper
• 2 cloves of garlic, minced
• 4 medallions of pork tenderloin (about 1 lb)
• 1 teaspoon salt
• 1 lb white asparagus, trimmed

Time Needed

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Instructions

• Preheat the oven to 425°F.
• Toss the halved baby potatoes with 1 tablespoon olive oil, chopped rosemary, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a mixing bowl.
• Roast for 20-25 minutes, or until tender and crispy, in a single layer on a baking sheet.
• Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon olive oil.
• Season the pork medallions with 1/2 teaspoon salt and 1/4 teaspoon black pepper before placing them in the skillet.
• Cook for 3-4 minutes per side, or until browned and thoroughly cooked.
• Remove the pork medallions from the skillet and set aside for a few minutes to rest before slicing.
• Add the trimmed white asparagus and 1 tablespoon olive oil to the same skillet.
• Cook for 5-7 minutes, or until the potatoes are tender but still crisp.
• Serve the roasted potatoes and cooked asparagus alongside the sliced pork medallions.

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