Lemon-Thyme Pork Medallions
Fennel-Pear Toss
Ingredients
- 2 lemons
- 2 Tbsp olive oil, divided
- 1½ Tbsp honey
- 1 tsp chopped fresh thyme
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 pork tenderloin, trimmed (1 lb)
- 3 sprigs fresh thyme
Instructions
- Preheat oven to 350°F. Grate zest and squeeze juice from lemons. Mix together lemon juice, 1 Tbsp oil, honey, chopped thyme, garlic, salt, and pepper in a small bowl.
- Cook pork in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes per side or until browned.
- Transfer to a lightly greased 13- x 9-inch baking dish.
- Pour lemon juice mixture over pork, turning to coat. Bake 8 to 10 minutes or until meat thermometer reads 145°F when inserted into pork. Slice pork into 1-inch medallions.
- Serve pork with juices. Sprinkle with lemon zest and thyme sprigs.
Side Dish Ingredients
- 1 fennel bulb, thinly sliced
- 1 firm pear, thinly sliced
- 1½ Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp chopped fresh parsley
Side Dish Instructions
- Toss together fennel, pear, oil, vinegar, salt, and pepper in a large bowl. Sprinkle with parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
311
|
122
|
433
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 11 | 15 | 26 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 287 | 139 | 426 |
Low Carb Meal Plan
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