Pork Medallions

with Fennel-Apple Salad

  • 30 min
Under 600 calories
Pork
High Protein
Treat yourself with our old mustard pork medallions served with a sweet potato, fennel, apple and rosemary salad. A real Winter treat!
Pork Medallions

Ingredients

1 tbsp
Butter (not included)
1 tbsp
Cider Vinegar
1/2
Fennel Bulb(s)
1
French Shallot(s)
1/2
Gala Apple(s)
1 tbsp
Old Fashioned Mustard
2 tbsp
Olive Oil (not included)
1
Pork Tenderloin(s)
1 sprig(s)
Rosemary
1
Sweet Potatoe(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
482 kcal
Total fat
16 g
Saturated Fat
3 g
Sodium
340 mg
Total Carbohydrate
43 g
Fiber
8 g
Sugar
17 g
Proteins
40 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Preheat oven to 450°F. Finely chop the shallot and rosemary. Thinly slice the apple, fennel and sweet potato. Cut the pork tenderloin into 1/2" slices.

Cook the ingredients
2

Cook the vegetables

Combine potato slices and fennel with the 1/3 of the oil on a baking sheet lined with parchment paper. Bake for 10 min or until tender.

Cook the pork
3

Prepare the pork

Heat 1/3 of the olive oil in a skillet over medium-high. Add the pork slices seasoned with salt and pepper and cook 5 min on one each side or until internal temperature is 68 °C. Remove from pan. Add cider vinegar, mustard and butter to the pan and cook 1 min. Add pork to pan and let stand 3 min.

Prepare the salad
4

Prepare the slaw

Combine potatoes, remaining oil, apple, and shallot in a bowl. Season with salt and pepper.

Serve
5

Serve

Serve slaw with pork and pan sauce. Garnish with rosemary.