Pork Tenderloin Medallions

"This is delicious." That was the remark from across the table. Dinner came together in about 45 minutes. That included the boiling to the potatoes for the smashed potatoes. Click here for the potato recipe. Trust me, you will not be disappointed.

At first, I was hesitant about lemon and pork, but lemon and rosemary go hand in hand so I figured why not. Delicious!!!

The recipe is from Fit Diary.

Ingredients-
1pork tenderloins
1 tbsp. olive oil for browning the meat
½ tsp. dried rosemary
1 small lemon sliced
salt and pepper, to taste

Method-
Preheat the oven to 400˚F.

Wash the tenderloin with cold running water. 

Pat them dry on paper towels.
Cut the tenderloin into 2-inch-thick pieces. 

Season with salt and pepper on all sides.
Heat the oil in a large skillet.
Add the pork medallions and cook, turning once, until browned, about 2 minutes on each side.
Transfer the pork to a medium baking dish. 

Sprinkle with rosemary and garnish with lemon slices.
Bake for about 10 minutes or until the pork reaches an internal temperature of 150°F.
Serve warm and enjoy!

Bacon, Lettuce and Tomato

Not that there is ever a wrong time to have a BLT, but this time of the year is the BEST time to make one. The tomatoes are coming in nicely. The selection is growing at the farm stands.

It is the taste of summer.

Side dish - Air Fryered Smashed Potatoes.

Air Fryer Smashed Potatoes

Ingredients-
1 1/2 lb baby Yukon Gold potatoes 
2 cups chicken stock 
1/4 cup unsalted butter (1/2 stick) – melted
2 tsp olive oil
1 tsp dried parsley
1/2 tsp paprika
Kosher sea salt & freshly ground black pepper

Method-
Place the potatoes in a medium-sized pot.

Pour in the broth, enough to cover the potatoes.

Bring to a boil and cook until potatoes are fork-tender.

Drain the potatoes and transfer them to a cutting board.

In a small bowl combine the melted butter, olive oil, parsley & paprika.

Dip the bottom of a small drinking glass in the butter mixture and gently press the potatoes with the bottom of the glass. 

Dip the glass into the butter as needed while smashing the potatoes.

Be careful not to smash them too hard so they break apart.

Just enough to flatten slightly.

Preheat the air fryer to 400 degrees.

Spray or lightly coat the air-fryer basket with a little bit of olive oil.

Gently transfer the potatoes in one layer to the basket of the air fryer.

Brush some of the butter mixtures with a basting brush over the tops.

Sprinkle salt & pepper evenly over the potatoes.

Air fry for 10 minutes at 400 degrees.

Remove the basket & gently flip the potatoes.

Brush with more of the butter mixture. Season again with salt & pepper.

Continue to air-fry for 8 minutes at 400 degrees until crispy and browned.

 

Air Fryer Steak, Smashed Potatoes and Arugula Salad

I purchased this steak, 1.13 pounds at Robert's today. It came to 6 dollars and change. It was the most amazingly tender steak. Just enough for the 2 of us.

I used the Air Fryer to cook it. Seasoned the meat (that was at room temperature)  with just salt and pepper. 7 minutes in a preheated Air Fryer set at 400˚. Flipped it over and set it for an additional 6 minutes. We let it rest for about 10 minutes and the came out perfect!

For sides, I made the Air Fryer Smashed Potatoes. OMG, they are so delicious. Crunchy on the outside and creamy on the inside.

Air Fryer Smashed Potatoes

Ingredients-
1 1/2 lb baby Yukon Gold potatoes 
2 cups chicken stock 
1/4 cup unsalted butter (1/2 stick) – melted
2 tsp olive oil
1 tsp dried parsley
1/2 tsp paprika
Kosher sea salt & freshly ground black pepper

Method-
Place the potatoes in a medium-sized pot.

Pour in the broth, enough to cover the potatoes.

Bring to a boil and cook until potatoes are fork-tender.

Drain the potatoes and transfer them to a cutting board.

In a small bowl combine the melted butter, olive oil, parsley & paprika.

Dip the bottom of a small drinking glass in the butter mixture and gently press the potatoes with the bottom of the glass. 

Dip the glass into the butter as needed while smashing the potatoes.

Be careful not to smash them too hard so they break apart.

Just enough to flatten slightly.

Preheat the air fryer to 400 degrees.

Spray or lightly coat the air-fryer basket with a little bit of olive oil.

Gently transfer the potatoes in one layer to the basket of the air fryer.

Brush some of the butter mixtures with a basting brush over the tops.

Sprinkle salt & pepper evenly over the potatoes.

Air fry for 10 minutes at 400 degrees.

Remove the basket & gently flip the potatoes.

Brush with more of the butter mixture. Season again with salt & pepper.

Continue to air-fry for 8 minutes at 400 degrees until crispy and browned.

 

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