Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) pork tenderloin, 1-inch medallions
- 10.6 oz (300 g) bell peppers, thick strips
- 3.1 tsp (14 g) olive oil
- 0.3 oz (8 g) garlic, minced
- 0.1 oz (4 g) fresh rosemary, finely chopped
- 1.1 oz (30 g) lemon juice
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Coat pork in half the oil, garlic, rosemary, salt and pepper. Brush peppers with remaining oil separately.
- Heat a clean grill to medium-high. Grill peppers for 8–12 minutes until tender and lightly charred.
- Grill pork medallions for 3–5 minutes per side until their centers reach 145°F (63°C). Transfer to a clean plate and rest at least 3 minutes, additional to grilling time.
- Finish pork and peppers with lemon and divide between two plates.
Cook’s note: Cut even medallions so they finish at the same time. Rosemary and lemon give an international Mediterranean-inspired flavor.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 334 kcal · Protein 40 g · Carbohydrates 12 g · Fat 14 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.