Skillet Pork Medallions
Greek Cucumber Salad
Ingredients
- 2 lb pork tenderloins, trimmed and cut into medallions
- 1 tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- 1 cup low-sodium chicken broth
- ½ cup white wine
- ¼ cup chopped fresh parsley
- 2 green onions, chopped
- 1 tsp cornstarch
- 1 clove garlic, minced
- 2 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, onions, 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
- 2 English cucumbers, halved lengthwise
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 1 cup crumbled feta cheese
- ½ cup pitted kalamata olives
- 1½ tsp Greek seasoning
- ½ tsp pepper
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
Side Dish Instructions
- Slice cucumbers. Toss cucumbers, bell pepper, onion, cheese, olives, seasoning, and pepper in a large bowl. Drizzle with oil and vinegar; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
287
|
180
|
467
|
| Fat (g) | 16 | 15 | 31 |
| Sat. Fat (g) | 5 | 5 | 10 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 527 | 661 | 1188 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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