Fried rosemary brings out amazing flavors in this pork tenderloin recipe

Preheat oven at 375°F,in a hot non-stick pan with grape seed oil, add rosemary stem to infuse the oil. During that time, season the pork medallions with sea salt and pepper, to taste. Before the oil begins to change color, add pork medallions to the pan; let sear. Once the medallions are well seared, place them on a medium sized baking sheet with the fried rosemary stem and place in the oven; bake until pork is lightly pink in the center. In the same hot non-stick pan, add beans, garlic, sage and thyme; sauté. When the green beans are cooked, remove from heat and drizzle with lime juice. Ready to serve!
ratings

INGREDIENTS

7 Oz Pork loin, cut into 3 small medallions
2 Cup Green beans, blanched & split in two
1 Garlic clove, minced
1 Rosemary stem
1 Tsp Sage, chopped
1 Tsp Thyme, chopped
1/2 Lime, juiced
1/2 Tsp Grape seed oil

DIRECTIONS

step #1

Preheat oven at 375°F

step #2

In a hot non-stick pan with grape seed oil, add rosemary stem to infuse the oil. 

step #3

During that time, season the pork medallions with sea salt and pepper, to taste. 

step #4

Before the oil begins to change color, add pork medallions to the pan; let sear. Once the medallions are well seared, place them on a medium sized baking sheet with the fried rosemary stem and place in the oven; bake until pork is lightly pink in the center. 

step #5

In the same hot non-stick pan, add beans, garlic, sage and thyme; sauté. When the green beans are cooked, remove from heat and drizzle with lime juice. 

step #6

Ready to serve!

Reviews

ratings

Other recipes you'll love