Grilled Greek Pork Medallions
Sun-Dried Tomato Orzo and Broccoli
Wine Recommendation
Dark Horse Pinot Noir
Ingredients
- 4 Tbsp pine nuts
- 2 cloves garlic, minced
- 1 Tbsp all-purpose flour
- 1 Tbsp Greek seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 pork tenderloin, trimmed
- 2 Tbsp olive oil
Instructions
- Preheat grill to medium-high heat. Pulse nuts, garlic, flour, Greek seasoning, salt, and pepper in a mini chopper or food processor until nuts are finely ground.
- Cut pork into 2-inch-thick medallions. Flatten with palm of hand. Brush pork with oil. Dredge pork in nut mixture, pressing firmly to coat.
- Grill coated pork medallions, covered, 5 minutes per side or to desired doneness.
Side Dish Ingredients
- 1 cup orzo
- ½ (11.25-oz) jar sun-dried tomatoes in oil
- 1 Tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- Cook orzo according to package directions.
- Remove tomatoes from jar; chop and add to hot orzo with 1 Tbsp oil from jar. Stir in vinegar, salt, and pepper.
- Cook broccoli according to package directions. Season with salt and pepper to taste.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
