Pork Medallions with Mediterranean Oven Potatoes

Juicy pork medallions with crispy oven potatoes, onions and garlic. Black olives and a squeeze of lemon give the side dish a fresh, Mediterranean note, and a pinch of chili adds a gentle heat.

By yumbelo · 3 servings · 40 minutes

Ingredients

• 600 g Pork tenderloin
• 600 g Waxy potatoes
• 1 pc Onion
• 2 pc Garlic cloves
• 3 tbsp Olive oil
• 1 tsp Thyme, dried
• 1 pinch Chili flakes
• 50 g Black olives, pitted
• 0.5 pc Lemon (juice)
• Salt
• Black pepper, freshly ground

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Cut the potatoes into roughly 2 cm pieces, cut the onion into wedges and leave the garlic unpeeled. Spread everything on a baking sheet with 2 tbsp olive oil, salt, pepper, thyme and chili flakes and roast in the oven for 25 minutes.
3. Cut the pork tenderloin into roughly 3 cm thick medallions and season with salt and pepper.
4. Heat the remaining olive oil in a large pan and sear the medallions over medium to high heat for 2 to 3 minutes per side until golden brown.
5. Place the medallions on the baking sheet with the potatoes and cook in the oven for another 6 to 8 minutes until they reach an internal temperature of about 63 °C.
6. Halve the olives and drizzle them with the lemon juice over the potatoes. Serve the medallions with the oven potatoes.