Pork Medallions with Vegetables and Cornbread

Ingredients

• 1 pound pork tenderloin
• 4 slices cornbread
• 3 cups mixed vegetables (such as zucchini, bell pepper, onion)
• 1 can (14.5 oz) canned diced tomatoes
• 2 sprigs fresh rosemary
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Slice the 1 lb pork tenderloin into 1-inch thick medallions and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and cook until browned on both sides, about 3-4 minutes per side. Transfer to a plate.

3. 3

   In the same skillet, add 1 tbsp olive oil and the 3 cups mixed vegetables. Cook over medium heat, stirring occasionally, until they begin to soften and char, about 8-10 minutes.

4. 4

   Add the 1 can diced tomatoes (with juices) and 2 sprigs rosemary to the skillet. Stir and bring to a simmer, scraping up any browned bits from the bottom.

5. 5

   Return the pork medallions to the skillet, nestling them into the sauce. Simmer until the pork is cooked through (internal temperature 145°F) and the sauce thickens slightly, about 5-7 minutes.

6. 6

   Remove the rosemary sprigs. Serve the pork and vegetables with the sauce spooned over, alongside the 4 slices of cornbread.

Tools you’ll need

• large skillet
• cutting board
• chef's knife
• measuring spoons
• tongs

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