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Pork Tenderloin Medallions with Blistered Broccoli Rabe

Photo: Jason Varney; Styling: Lindsey Lower


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

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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit