Pork Tenderloin Medallions with Roasted Vegetables and Herb-infused Couscous
C
Edwin
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Alright, future Mediterranean chef! Tonight, we're creating Pork Tenderloin Medallions with Roasted Vegetables and Herb-infused Couscous. First, preheat your oven to 400°F (200°C). Toss veggies and roast 'em! While they're getting cozy, cook the couscous with chicken broth, then stir in fresh herbs. Sear those pork medallions to golden perfection, and then assemble. Feta, balsamic, lemon – BOOM! Dinner's ready in about 40 minutes. No advanced prep needed, let's get cooking!
Meat, Eggs, & Dairy
- 2 pounds pork tenderloin
- 4 ounces feta cheese
Fresh Produce & Herbs
- 1 medium red onion
- 1 medium zucchini
- 1 medium yellow bell pepper
- 1 pint cherry tomatoes
- 1 whole lemon
Seasonings & Spices
- 4 cloves garlic
- 2 tablespoons fresh oregano
- 2 tablespoons fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 1 1/2 cups couscous
- 3 tablespoons olive oil
- 1 1/2 cups chicken broth
- 2 tablespoons balsamic vinegar
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