Grilled Medallions of Pork with Vegetable Goulash

I know this isn't a cooking blog, but I cooked this last night for dinner and it was so good that I thought I'd share. The idea came from the CBS show Jamie's 15-Minute Meals, where chef/host Jamie Oliver cooks two complete meals in the 30 minute run-time of the show. I didn't have access to all the ingredients that he used. Our local grocery stores don't have very inspirational produce and meat selections. Here's my adaptation of Jamie's Vegetable Goulash with Grilled Pork.

SERVES 4

FOR THE GOULASH
1 medium purple onion, sliced half-moon
2 medium carrots, thinly sliced
1 medium apple, diced
1 red or yellow pepper, roughly diced
1 medium zucchini or other squash, quartered lengthwise and sliced
3 cloves garlic, minced
1 bunch of cilantro, chopped fine (may substitute flat-leaf parsley)
1 can tomato sauce
1 can petite diced tomatoes, drained
salt, pepper to taste
2 TBSP sweet or smoked paprika
balsamic vinegar to taste

FOR THE PORK
1 pork tenderlion, about 1 lb, cut across the grain into 8 even-sized medallions
salt, pepper, ground coriander, and paprika to taste
olive oil

In large sauté pan, heat oil (I used grass-fed pork lard and olive oil). Cook onion, carrot, apple, pepper, and zucchini until softened. Add salt to draw out moisture and begin browning, about 5-7 minutes. Add garlic and saute until garlic is fragrant. Add paprika, tomatoes and tomato sauce, cover and simmer. Right before serving, add the chopped cilantro and splash with balsamic vinegar. Serve over cooked brown rice (dusted with additional paprika until it looks pretty) and top with fresh sour cream or plain yogurt.

While the goulash is simmering, prepare a pork tenderloin by cutting it in half and then in half again and then in half again to make eight medallions. Season liberally with salt, pepper, ground coriander, and paprika. Drizzle medallions with olive oil and turn to coat all sides with seasonings and oil. Use your hand to press the medallions flat. Cook the medallions on a grill pan or skillet for 4-5 minutes per side or until the internal temperature registers 140ºF. Remove pork from the heat and let rest for about 5 minutes to re-distribute the juices.

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