Seared Pork Tenderloin Medallions with White Rice and Zucchini

Wash 400g of fresh zucchini and slice into 1/4-inch thick rounds. Slice 1150g of raw pork tenderloin into 1-inch thick medallions. Pat the pork medallions dry with a paper towel.

In a small bowl, combine 1 tbsp garlic powder, 1 tbsp onion powder, 1.5 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Evenly season both sides of the pork medallions with this spice mixture.

In a medium saucepan, combine 555g of uncooked white rice, 5.5 cups of water, and 1 tsp of salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Stir in 1.5 tbsp of unsalted butter before serving.

Heat 1.5 tbsp of vegetable oil in a large skillet over medium-high heat. Working in batches if necessary to avoid crowding, add the seasoned pork medallions to the hot skillet. Sear for 3 to 4 minutes per side, until a golden-brown crust forms and the internal temperature reaches 145°F (63°C). Transfer the pork to a plate and tent loosely with foil to rest.

In the same skillet, add another 1.5 tbsp of vegetable oil over medium heat. Add the sliced zucchini, season with a pinch of salt and black pepper, and sauté for 4 to 5 minutes until tender-crisp and lightly browned. Stir in the remaining 1.5 tbsp of unsalted butter to glaze the zucchini.

Divide the cooked white rice, seared pork medallions, and sautéed zucchini evenly among 6 plates. Pour any rested juices from the pork over the meat before serving.