- 2 small pork tenderloin cuts (~6 oz each), sliced into 1-inch medallions
- 1 medium apple, peeled, cored, thinly sliced
- 1 tbsp olive oil (or avocado oil)
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tsp garlic powder
- ¼ cup bone broth
- Sea salt (to taste)
- 1 cup broccoli florets
- 1 cup carrot sticks
- 1 tbsp olive oil (or avocado oil)
- ½ tsp dried rosemary
- Sea salt (to taste)
Instructions
- Preheat oven to 400°F (200°C).
- Toss broccoli and carrots with olive oil, rosemary, and sea salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
- While veggies roast, heat olive oil in a skillet over medium heat. Season pork medallions with garlic powder and sea salt.
- Sear pork medallions for 2–3 minutes per side until lightly browned. Remove and set aside.
- In the same skillet, add apple slices and thyme. Cook for 3–4 minutes until softened.
- Pour in bone broth, stirring to scrape up browned bits.
- Return pork medallions to skillet, cover, and simmer on low for 5–6 minutes until cooked through.
- Plate pork with apple mixture on top, and serve alongside roasted vegetables.
