Mediterranean Pork Tenderloin and Roasted Vegetables on Saffron Rice

 

My wonderful friends and family have given me some pretty outstanding food gifts lately. I received a couple that I was able to use for dinner recently: the most beautifully packaged Mediterranean spice rub from South Africa and a package of Saffron Rice from local favorite The Spice and Tea Shop. 

                                                                          
Although this dinner won’t be ready for over an hour, this meal truly requires no more than 20 minutes of active time, which counts for quite a bit in my book! 

Mediterranean Pork and Roasted Vegetables on Saffron Rice
Serves Four

For the pork, you will need: 

  • 4 medium sized pork medallions
  • 1 egg, beaten
  • 1 1/2 tbsp. Mediterranean herb mix (or a combination with oregano, rosemary, parsley, salt, and pepper)
  • 1/2 tbsp. olive oil
  • 2 1/2 tbsp. balsamic vinegar

Method: 

  • Pat the pork dry with a paper towel
  • Brush the beaten egg over the pork and distribute the herbs evenly on each of the pork pieces, patting to make sure they stick. Mine looked about like this: 
  • Place a large skillet on the stove top and set to medium heat. Add the olive oil, wait thirty seconds, and add 1 tbsp. of the balsamic vinegar. 
  • Cook the pork, turning occasionally until its cooked as desired (about five minutes each side was perfect at my house). 
  • As you cook the pork, drizzle the remaining balsamic. 

Roasted Vegetables

For the roasted vegetables, you will need:

  • 2 medium-sized yellow squash, sliced into large pieces
  • 2 zucchini squash, sliced into large pieces
  • 1 large onion, cut into large chunks
  • 2 large tomatoes, cut into six to eight slices each (like an apple)
  • 1/2 tsp. each sea salt, pepper, paprika, rosemary, and oregano
  • 1 tbsp. olive oil

Method:

  • Preheat the oven to 375. Slice all vegetables and place on a baking sheet. 
  • Toss with olive oil and seasonings and try to make sure the vegetables are roughly in a single layer, like this: 
  • Roast for appx. 1 hour. The tomatoes and onions will be nice and crunchy. 

To serve, layer the prepared rice at the bottom of a shallow bowl. Add the vegetables, a sprinkle of feta, and another little drizzle of balsamic, if you feel so inclined. Cover with a piece of pork and about a tablespoon of feta to crown your glorious dinner. 


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