Seared Pork Tenderloin Medallions and Steamed Asparagus with Orange Pistachio Butter

I love pork tenderloin because it cooks super fast, is very lean and can be seasoned a variety of ways.  Asparagus that is pencil thin is so tasty simply steamed with a little salt & pepper, but for this dish, I dress it up with some chopped pistachios and orange zest.  

Seared Pork Tenderloin Medallions and Steamed Asparagus with Orange Pistachio Butter

1# pork tenderloin
Citrus seasoning blend
Salt & Pepper
1 Tbsp coconut oil

1# thin asparagus, ends snapped 
1 Tbsp butter
1/4 cup shelled pistachios, roughly chopped
zest from 1 orange

Place the asparagus in a microwave safe dish.  Add a splash of water, cover with plastic wrap and microwave for 4 minutes, or until crisp-tender.  Drain.

Clean any silver from the tenderloin and cut into 8 pieces.  Use the flat of your palm to flatten the medallions into equal thickness.  Season generously with the citrus seasoning, salt and pepper.  Heat a non-stick skillet over medium-high heat.  Add the coconut oil and sear the pork medallions for 2-3 minutes, turning the heat down if the pork browns too much before cooking halfway up the sides.  Turn and cook another 2 minutes, or until edges are completely white.  Remove to a plate to rest.

In the same pan over medium heat, place the asparagus, butter, pistachios and orange zest. Toss to combine, while the asparagus reheats and the nuts toast.  Serve immediately with the pork medallions.  Serves 2-4, depending on how hungry you are.

Stuffed Poblanos

Poblano peppers can vary in heat. This batch was zippy! If you like really spicy dishes you can add a diced jalapeno to the meat mixture.  The meat mixture cooked as patties would make awesome sliders!


For the Stuffed Peppers:
4 large poblano peppers
1# ground pork
1 egg
1 cup shredded sharp cheddar cheese, reserve a few tablespoons for the top
3 scallions, white and green parts, thinly sliced
2 or 3 garlic cloves, minced
1 Tbsp cumin
2 tsp coriander
1 large handful cilantro, chopped
1/4 cup fine oat bran
Couple pinches salt
8 oz can tomato sauce, divided
1 small can green enchilada sauce

Under a broiler set to high, lightly char the peppers on all sides. Put the peppers in a bowl and cover with plastic wrap. Allow to steam for 15 min. Once cool enough to handle, gently peel the skins off; cut a small slit on one edge and remove the seeds.

In a large mixing bowl, put the pork through the salt. Add 1/4 cup of the tomato sauce. Put the remaining red sauce in the bottom of a glass pan big enough to hold the peppers.  Gently but thoroughly combine the meat mixture. To check your seasoning, you can cook a little bit of the mixture in a small frying pan as a patty - it only takes a minute on each side.  Carefully stuff the meat filling into the peppers. Put into the pan seam side up.
Spoon some green enchilada sauce over each pepper and sprinkle with reserved cheddar cheese. Bake at 350 for 20 to 30 min. Serve with a side of black beans and rice and spoon the sauce over.