Cast Iron Skillet Pork Medallions with Beans
Add more garlic according to your liking. The cook time on the
pork depends upon the size of your tenderloin medallions. Be sure the pork has reached the minimum cooking temperature before removing it from the skillet.
1 lb. pork loin, cut into 1/2-inch medallions
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. olive oil, divided
1 small yellow onion, diced
1 clove garlic, minced
1/2 tsp. dried oregano
2 (15.5-oz.) cans cannellini beans, drained
1 (14.5-oz.) can Italian-style stewed tomatoes, undrained
2 Tbsp. balsamic vinegar
2 c. fresh baby spinach, stems removed
1. Preheat skillet to medium high heat and add olive oil. Rub salt and pepper on both sides of the medallions and place in skillet. Cook the pork for 3 minutes on each side and remove from skillet to a plate and cover with aluminum foil.
2. Add a tablespoon of olive oil to skillet and lower heat to medium. Add onion and saute 3 minutes. Add garlic and oregano and continue to saute another minute. Stir in beans, tomatoes and balsamic vinegar. Bring to a boil and simmer, uncovered, until thickened, about 8 minutes. Stir in spinach and cook until wilted, about 1 minute.
3. Remove from heat and add pork back to skillet. Serve.