Herbed Pork Medallions with Asparagus Salad

Herbed Pork Medallions with Asparagus Salad recipe.
  • Yield: 4 servings

Rubbed with rosemary and parsley and roasted in a 400°F oven, this trim tenderloin is mouthwateringly moist and served atop a fiber-rich salad of crunchy carrots, asparagus, and greens.


1/2cup packed fresh flat-leaf parsley leaves
1tablespoon fresh rosemary leaves, finely chopped
1 pork tenderloin (12 ounces)
2large carrots, peeled and left whole
1pound asparagus, ends trimmed
1/4teaspoon salt
1/4teaspoon ground black pepper
4teaspoons extra-virgin olive oil
1bunch radishes, trimmed and cut into thin wedges
1 green onion, thinly sliced
1package baby greens-and-herbs mix
1/4cup balsamic vinegar


  1. Preheat oven to 400°F. Heat large pot of water to boiling over high heat.
  2. Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
  3. Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.
  4. Sprinkle  teaspoon each salt and pepper all over pork. In 12-inch oven- proof skillet, heat 1 teaspoon oil over medium-high heat. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 145°F; let rest 5 minutes.
  5. While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, onion, greens, and remaining parsley with remaining  teaspoon each salt and pepper and 1 tablespoon oil. Add vinegar; toss to combine. Divide salad among serving plates. Slice pork; arrange on top of salads.

Reprinted with permission from 400 Calorie: Italian by Good Housekeeping. Hearst, 2013.

Nutritional Info *per serving

  • Calories 235
  • Fat 8 g
  • Saturated Fat 2 g
  • Cholesterol 62 mg
  • Sodium 255 mg
  • Carbohydrate 14 g
  • Fiber 5 g
  • Protein 26 g