Skillet Pork Medallions
Greek Cucumber Salad
Ingredients
- 1 lb pork tenderloin, trimmed and cut into medallions
- ½ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil
- ½ cup low-sodium chicken broth
- ¼ cup white wine (or use chicken broth)
- 2 Tbsp chopped fresh parsley
- 1 green onion, chopped
- ½ tsp cornstarch
- ¼ tsp minced garlic
- 1 Tbsp butter
Instructions
- Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet.
- Bring broth, wine, parsley, onion, cornstarch, and garlic to a boil in same skillet; cook 1 minute. Reduce heat, stir in butter, and cook 1 minute or until slightly thick. Drizzle sauce over pork.
Side Dish Ingredients
- 1 English cucumber, halved lengthwise
- ½ red bell pepper, chopped
- ½ red onion, sliced
- ½ cup crumbled feta cheese
- ¼ cup pitted kalamata olives
- ¾ tsp Greek seasoning
- ¼ tsp pepper
- 1½ Tbsp olive oil
- 1 Tbsp red wine vinegar
Side Dish Instructions
- Slice cucumber. Toss cucumber, bell pepper, onion, cheese, olives, seasoning, and pepper in a bowl. Drizzle with oil and vinegar; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
287
|
182
|
469
|
| Fat (g) | 16 | 15 | 31 |
| Sat. Fat (g) | 5 | 5 | 10 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 527 | 661 | 1188 |
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