Careme

Instructions

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1. 1.

   Pat 12 ounces pork loin dry and cut it crosswise into four medallions about 3/4 inch thick. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper; let stand for 15 minutes while preparing the vegetables.

2. 2.

   Prepare the late-summer vegetables:

   • Cut 12 ounces zucchini into 1/2-inch-thick quarter-moons.
   • Dice 8 ounces Roma tomatoes.
   • Dice 4 ounces yellow onion.
   • Mince 2 garlic cloves.

   Zest and juice 1/2 lemon, keeping the zest and juice together as the lemon mixture.

3. 3.

   Combine 2 tablespoons all-purpose flour with 1 teaspoon Herbes de Provence in a shallow dish. Lightly coat both sides of the seasoned pork medallions, shaking off excess to make the herb coating.

4. 4.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Sear the coated pork for 3 to 4 minutes per side, until browned and the centers reach a pull temperature of 140°F. Transfer to a plate and rest loosely covered while cooking the vegetables.

5. 5.

   Reduce the heat to medium and add 1 tablespoon extra-virgin olive oil to the skillet. Cook the prepared onion for 2 minutes, then add the prepared zucchini and cook for 5 minutes, stirring occasionally, until crisp-tender and browned in spots.

6. 6.

   Stir in the prepared garlic and cook for 30 seconds. Add the prepared tomatoes with:

   • 1 teaspoon fine sea salt
   • 1/2 teaspoon Herbes de Provence
   • 1/4 teaspoon black pepper
   • 1/4 cup water

   Cook for 3 to 4 minutes, scraping up the browned bits, until the tomatoes become saucy but retain some shape. Stir in the lemon mixture and remove from the heat.

7. 7.

   Divide the Provençal zucchini-tomato sauté between two shallow plates, set two rested pork medallions over each portion, and spoon the skillet juices over the top.

Want more detail? See the temperature guide.