All recipes

Mediterranean Pork Medallions with Corn and Green Beans

Prep 15 minutes | Cook 45 minutes | Advanced | Serves 4 | Mediterranean

This dish captures the essence of Mediterranean cuisine with perfectly seared pork medallions, fresh green beans, and sweet corn, all brought together with a touch of aromatic herbs for a restaurant-worthy meal. Let your taste buds embark on a journey to the sun-kissed coasts of the Mediterranean.

What you have

• pork tenderloin, 1-1.5 pounds
• green beans, 12 ounces
• corn on the cob, 4 ears

Method

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Slice the pork tenderloin into medallions, season with salt, pepper, and fresh rosemary.
3. Step 3: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork medallions for 2-3 minutes on each side until golden brown.
4. Step 4: Transfer the skillet to the oven and roast for 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C).
5. Step 5: While the pork is roasting, blanch the green beans in boiling salted water for 2-3 minutes, then transfer them to an ice bath to retain their color and crispness.
6. Step 6: Grill or boil the corn on the cob until tender, about 10 minutes. Cut the kernels off the cob.
7. Step 7: In a skillet, melt the butter and add minced garlic, sautéing until fragrant. Add the blanched green beans and corn, tossing to coat in the garlic butter.
8. Step 8: Remove the pork from the oven and let it rest for 5 minutes. Squeeze fresh lemon juice over the medallions for a burst of flavor.
9. Step 9: Plate the dish by arranging the pork medallions neatly, accompanied by the green beans and corn. Garnish with lemon wedges and a sprinkle of rosemary.

Serving suggestion

A refreshing cucumber and tomato salad with feta.

A crisp Sauvignon Blanc or a light-bodied Pinot Noir.