A delightful dish combining tender pork medallions with a tangy citrus glaze, served alongside vibrant vegetables and fluffy rice.
Peel and slice the carrots into thin rounds.
Cut the carrots evenly to ensure they cook at the same rate.
Place the carrots in a microwave-safe dish with a splash of water. Cover and microwave until tender.
Check the carrots halfway through to avoid overcooking.
Slice the pork tenderloin into medallions and season with salt and pepper.
Let the pork sit for a few minutes after seasoning to absorb the flavors.
Heat olive oil in a skillet over medium-high heat. Sear the pork medallions on both sides until browned.
Avoid overcrowding the skillet to ensure even browning.
Remove the pork from the skillet and set aside. Add sliced onion to the skillet and sauté until softened.
Stir the onions frequently to prevent burning.
Zest and juice the orange. Add the zest, juice, and mustard to the skillet, stirring to combine.
Use a fine zester for a smooth texture in the glaze.
Return the pork to the skillet and coat with the glaze. Cook until the pork is fully cooked.
Simmer gently to avoid overcooking the pork.
Cook the rice according to package instructions.
Fluff the rice with a fork after cooking for a light texture.
Serve the pork medallions with the glazed carrots and rice. Drizzle any remaining glaze over the dish.
Garnish with fresh herbs for a pop of color and flavor.
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