Looking to impress your dinner guests with a dish that's as delicious as it is easy to prepare? Dive into the vibrant flavors of Italy with our Garlic Herb Pork Medallions paired with Tuscan White Beans! This mouthwatering recipe combines tender pork medallions, fragrant garlic, and a medley of fresh herbs, all served alongside creamy white beans and vibrant vegetables. In just 35 minutes, you can create a restaurant-quality meal that will leave everyone asking for seconds. Ready to elevate your culinary skills and tantalize your taste buds? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Pork tenderloin, sliced into medallions
- Garlic, minced
- Fresh herbs (rosemary, thyme)
- Olive oil
- Salt
- Pepper
- Canned white beans, drained and rinsed
- Spinach
- Cherry tomatoes, halved
Instructions
- Begin by preparing the ingredients. Slice the pork tenderloin into medallions, about 1-inch thick. Mince the garlic and chop the fresh herbs (rosemary and thyme) finely. Rinse and drain the canned white beans, and halve the cherry tomatoes. Rinse the spinach and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the pork medallions to the skillet. Season the medallions with salt and pepper on both sides.
- Cook the pork medallions for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Once cooked, remove the medallions from the skillet and set them aside on a plate, covering them loosely with foil to keep warm.
- In the same skillet, add an additional tablespoon of olive oil if needed. Add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to burn it.
- Next, add the chopped fresh herbs (rosemary and thyme) to the skillet and stir to combine with the garlic. Cook for an additional minute to allow the flavors to meld.
- Stir in the drained white beans and cherry tomatoes. Cook for about 3-4 minutes, or until the beans are heated through and the tomatoes begin to soften.
- Add the spinach to the skillet and stir gently until it wilts, about 1-2 minutes. Season the mixture with salt and pepper to taste.
- Return the cooked pork medallions to the skillet, nestling them among the beans and vegetables. Allow everything to heat together for an additional 2 minutes, ensuring the pork is warm.
- Once everything is heated through, remove the skillet from the heat. Serve the garlic herb pork medallions with the Tuscan white beans and vegetables on plates, drizzling any pan juices over the top for extra flavor.
- Garnish with additional fresh herbs if desired and enjoy your delicious Garlic Herb Pork Medallions with Tuscan White Beans!
Tips
- Choose the Right Cut: For the best flavor and tenderness, use a high-quality pork tenderloin. Make sure to slice it evenly for consistent cooking.
- Don’t Rush the Searing: Allow the pork medallions to sear without moving them around too much. This will help develop a beautiful golden crust, enhancing the overall flavor.
- Fresh Herbs Matter: Fresh rosemary and thyme make a significant difference in taste. If you can, use fresh herbs instead of dried ones for a more vibrant flavor profile.
- Watch the Garlic: Garlic can burn quickly, so keep an eye on it while sautéing. Once it becomes fragrant, you’re ready to add the herbs!
- Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini or bell peppers for a colorful twist. Just ensure they cook evenly with the beans and tomatoes.
- Serve with Style: Drizzle the pan juices over the plated dish for extra flavor and garnish with additional fresh herbs for a beautiful presentation.
- Pair It Right: This dish pairs wonderfully with a crisp white wine or a light Italian red, enhancing the overall dining experience.With these tips, you’ll not only master the recipe but also impress everyone at the table with your culinary prowess!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 22g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 90mg
