Pork Tenderloin Medallions with Blistered Broccoli Rabe
Serves 4 (serving size: 2 pork slices, about 1 cup broccoli rabe, and about 1 1/2 teaspoons sauce)
Photo: Jason Varney; Styling: Lindsey Lower
2 bunches broccoli rabe (about 1 pound), trimmed
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
How to Make It
Preheat broiler to high.
Arrange broccoli rabe in a single layer on a jelly-roll pan; coat with cooking spray. Broil 8 minutes, carefully turning after 5 minutes.
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.
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