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mediterranean

Pork Tenderloin Medallions with Fig Pan Sauce and Rosemary Cauliflower

This pan-seared dish pairs pork tenderloin with dried figs, chopped, fresh rosemary, chopped and cauliflower florets. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety High protein Low carb Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

58 g Protein
32 g Carbohydrates
35 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 225g pork tenderloin 268 kcal
  • 26g olive oil 230 kcal
  • 47g dried figs, chopped 24 kcal
  • 21g balsamic vinegar 4 kcal
  • 41g shallot, finely chopped 30 kcal
  • 2.36 tsp (5g) fresh rosemary, chopped 14 kcal
  • 331g cauliflower florets 83 kcal
  • 71g water 0 kcal
  • 0.59 tsp (1g) salt 0 kcal
  • 0.3 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. pork tenderloinsaltblack pepper
    Pat pork dry and season with salt and black pepper. Slice into medallions about 1 inch thick.
  2. pork tenderloinolive oil
    Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear pork 2-3 minutes per side until browned and just cooked through. Transfer to a plate to rest.
  3. balsamic vinegarshallotwater
    In the same skillet, lower heat to medium. Add shallot and cook 1-2 minutes. Stir in balsamic vinegar and water, scraping up browned bits.
  4. pork tenderloindried figsfresh rosemary
    Add chopped dried figs and rosemary; simmer 2-3 minutes until syrupy. Return pork and any juices to the pan and coat in the sauce.
  5. olive oilfresh rosemarycauliflower floretssalt
    Meanwhile, steam or microwave cauliflower florets until just tender, 4-6 minutes. Toss with remaining olive oil, a pinch of salt, and extra rosemary if desired.
  6. pork tenderloindried figscauliflower florets
    Serve pork with fig pan sauce over the top and cauliflower on the side.

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