Pork Medallions with Vegetables and Cornbread

Step 1

Slice the 1 lb pork tenderloin into 1-inch thick medallions and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Step 2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and cook until browned on both sides, about 3-4 minutes per side. Transfer to a plate.

Step 3

In the same skillet, add 1 tbsp olive oil and the 3 cups mixed vegetables. Cook over medium heat, stirring occasionally, until they begin to soften and char, about 8-10 minutes.

Step 4

Add the 1 can diced tomatoes (with juices) and 2 sprigs rosemary to the skillet. Stir and bring to a simmer, scraping up any browned bits from the bottom.

Step 5

Return the pork medallions to the skillet, nestling them into the sauce. Simmer until the pork is cooked through (internal temperature 145°F) and the sauce thickens slightly, about 5-7 minutes.

Step 6

Remove the rosemary sprigs. Serve the pork and vegetables with the sauce spooned over, alongside the 4 slices of cornbread.