Herbed Pork Medallions

By cindyandmojo

Rosemary and parsley flavor this heart-healthy meal of roasted pork tenderloin and crisp spring vegetables.

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

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 400 degrees F. Heat large saucepot of water to boiling on high.

Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.

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.

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.

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.

Slice pork; arrange on top of salads.