Pork Medallions with Asparagus and Brussels Roast

Name: Pork Medallions with Asparagus and Brussels Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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; 1/2 tsp dried thyme; 1/2 tsp smoked paprika; 1/4 cup chicken broth; 1 tbsp lemon juice; Salt and pepper to taste; Optional: 1 tsp honey or maple for a glaze

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.

Total time

40 min

Prep

15 min

Cook

25 min

Serves

dinner for twoporkone-panrotted-paneasy

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.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 38 g
carbs: 14 g
fat: 18 g

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