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Protein-Packed Pork Tenderloin with Roasted Veggies & Brown Rice for One
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 1
- 1 cup broccoli florets, roughly chopped
- 3 ounces rainbow baby carrots, sliced
- ½ red bell pepper, cut into strips
- 2 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1-2 tablespoons Bragg’s Liquid Aminos
- Salt and pepper to taste
- 1 ½ ounce pork tenderloin, lean cut
- 1 cup cooked brown rice
Instructions
- Preheat oven to 375°F.
- Toss broccoli, carrots, and bell pepper with oil, garlic, Liquid Aminos, salt, and pepper. Place veggies on a sheet pan and cook in oven for 20 minutes, turning halfway through.
- While veggies are cooking, slice tenderloin lengthwise into 2-inch medallions; season with salt and pepper. Heat an oven-safe skillet on the stove over medium-high heat. Coat the bottom of the pan with remaining olive oil, add pork medallions, and sear one side until nicely browned, 3–5 minutes. Flip and sear the other side until lightly browned, 2–3 minutes.
- Remove pan from heat, cover, and transfer to the oven (If you don’t have an oven-safe skillet, transfer meat to a baking sheet), and bake until thoroughly cooked, about 10–12 minutes.
- Assemble rice, vegetables, and tenderloin on a plate and enjoy.
