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Herbed Pork Medallions with Asparagus Salad - Recipes



 
Herbed Pork Medallions

with Asparagus Salad
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Description
 

Rubbed with rosemary and parsley and roasted in a 400-degree oven, this trim tenderloin is mouthwateringly moist. Serve atop a fiber-rich salad of crunchy carrots, asparagus, and greens.

Serves: 4 Total Time: 40 min Prep Time: 20 min Oven Temp: 400

Ingredients

  • 1/2 cup(s) packed fresh flat-leaf parsley leaves
  • 1 tablespoon(s) finely chopped fresh rosemary
  • 1 (12-ounce) pork tenderloin
  • 2 large carrots
  • 1 pound(s) asparagus, ends trimmed
  • Salt
  • Pepper
  • 1 tablespoon(s) extra virgin olive oil
  • 1 teaspoon(s) extra virgin olive oil, for pork
  • 1 bunch(es) radishes, trimmed and cut into thin wedges
  • 1 green onion, thinly sliced
  • 1 package(s) (5-ounce) baby greens and herbs mix
  • 1/4 cup(s) balsamic vinegar

Directions

  1. Preheat oven to 400 degrees F. Heat large saucepot of water to boiling on high.
  2. Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
  3. Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.
  4. Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In 12-inch ovenproof skillet, heat 1 teaspoon oil on medium-high. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 155 degrees F; let rest 5 minutes.
  5. While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, green onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper as well as remaining tablespoon oil. Add balsamic vinegar; toss to combine. Divide salad among serving plates.
  6. Slice pork; arrange on top of salads.


Nutritional Information (per serving):

Calories

235

Total Fat

8g

Saturated Fat

2g

Cholesterol

62mg

Sodium

255mg

Total Carbohydrate

14g

Dietary Fiber

5g

Sugars

--

Protein

26g

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