Pork Medallions with Asparagus and Brussels Roast
A cozy dinner-for-two in a skillet-to-oven style. Juicy pork medallions pair with crisp-tinished asparagus and caramelized Brussels sprouts, finished with a bright lemon-butter glaze for a simple, weeknight date-night vibe.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
Ingredients
- 2 pork tenderloin medallions (about 6 oz each)
- 8 oz asparagus, trimmed
- 12 oz Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 tsp dried thyme
- 1 1/2 tsp smoked paprika
- 1 1/4 cup chicken broth
- 1 tbsp lemon juice
- 1 Salt and pepper to taste
- 1 Optional: 1 tsp honey or maple for a glaze
Instructions
- Preheat oven to 425°F (220°C). Toss Brussels sprouts with 1 tbsp olive oil, salt, pepper, and thyme; roast 15–18 minutes until browned.
- Season pork medallions with salt, pepper, and paprika. Sear in a hot pan with 1 tbsp olive oil 2–3 minutes per side until browned; remove and set aside.
- In same pan, add butter and garlic; sauté 30 seconds until fragrant. Add asparagus; cook 2 minutes, then pour in chicken broth and lemon juice.
- Return pork to pan, cook 2–3 minutes more until registers 145°F (63°C). Add honey/maple if using and bubble 1 minute to glaze.
- Toss roasted Brussels sprouts with a pinch of salt; plate pork with asparagus and sprouts, spoon pan sauce over everything.
Chef’s Pro Tips
- Let pork rest 3–5 minutes before slicing for juiciness.
- Sear sprouts and asparagus briefly for color, then roast for caramelized edges.
- Brown butter drizzle at finish boosts depth.
Serving Suggestions
Serve with crusty bread or mashed potatoes to soak up the pan sauce; a simple side salad adds freshness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of broth.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 38 g |
| carbs | 14 g |
| fat | 18 g |
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