Taste the Rainbow! Pork Tenderloin Medallions with Roasted Vegetables and Lemon-Garlic Rosemary Sauce


Pork Tenderloin Medallions with Roasted Vegetables

Serves 4

Eating an array of colors ensures that you are optimizing the nutrients that will reduce your risk for cancer and boost your immune system. Will eating a Big Mac do that? It sure won’t. So look for variety and color the next time you eat out or plan your meals for the week! Or, why not just make this little recipe? It’s delicious.

3 parsnips, peeled, wide ends halved, cut into 0.5 x 1.5 inch pieces
3 carrots, peeled, wide ends halved, cut into 0.5 x 1.5 inch pieces
1 medium turnip, peeled, cut into 1/2 inch wedges
1 small sweet potato, peeled, halved, cut into 0.5 x 1.51.5 inch pieces
4 medium shallots, whole, peeled
2 spring onions, whole, trimmed
2 tablespoons olive oil
3/4 teaspoon salt
2 tablespoons fresh rosemary leaves
1 head garlic, cloves separated but unpeeled
1/4 teaspoon freshly ground black pepper

1 lb pork tenderloin, trimmed of excess fat, cut into 1-inch pieces
2 teaspoons olive oil, divided
2 cloves garlic (purple if available), finely chopped
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon lemon juice and zest from 1 lemon
1 1/2 teaspoons chopped rosemary

Preheat the oven to 400°F.

In a large baking dish, add parsnips, carrots, turnips, sweet potatoes, shallots, and spring onions. Toss with oil and salt and roast for 25 minutes. Toss again, adding rosemary and garlic. Roast vegetables until cooked through and browned.

Meanwhile, sprinkle pork with salt and pepper. Heat 1 tsp oil in a large heavy pan over medium-high heat. Add the pork and cook until well-browned on each side (about 2-3 minutes) and your thermometer’s temperature registers at 145 degrees F. Remove from pan and keep warm.

Heat pan to medium and add 1 tsp oil. Add garlic and cook, stirring for about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring up the brow bits on the bottom for about 5 minutes, until liquid reduces to a sauce.

Remove the pan from the heat. Season sauce with salt and pepper. Add lemon juice, zest, and rosemary.

When the vegetables are done, add to a serving dish with pork medallions. Adjust seasonings and drizzle with sauce. Serve with warmed whole grain bread.