Pork Tenderloin Medallions with Blistered Broccoli Rabe

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Pork Tenderloin Medallions with Blistered Broccoli Rabe Recipe

Photo: Jason Varney; Styling: Lindsey Lower

Broiling broccoli rabe makes it nice and crisp while imparting a great charred flavor. Sub chopped broccoli, if you wish, and serve with lemon wedges.

Serves 4 (serving size: 2 pork slices, about 1 cup broccoli rabe, and about 1 1/2 teaspoons sauce)


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2 bunches broccoli rabe (about 1 pound), trimmed
Cooking spray
2 tablespoons olive oil, divided
1 (1-pound) pork tenderloin, cut into 8 slices
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons balsamic vinegar


1. Preheat broiler to high.

2. Arrange broccoli rabe in a single layer on a jelly-roll pan; coat with cooking spray. Broil 8 minutes, carefully turning after 5 minutes.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Remove pork from pan. Remove pan from heat. Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar to pan, stirring to loosen browned bits. Drizzle sauce over pork and broccoli rabe.

Created date

March 2015

Nutritional Information

Calories 225
Fat 9.3 g
Satfat 1.7 g
Monofat 5.8 g
Polyfat 1.1 g
Protein 28 g
Carbohydrate 7 g
Fiber 0.0 g
Cholesterol 74 mg
Iron 2 mg
Sodium 455 mg
Calcium 63 mg