Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 500 grams of pork tenderloin medallions with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

2. 2

   Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat and flash-fry the seasoned pork medallions for 2-3 minutes per side until golden brown and cooked through, then remove them from the pan and set aside.

3. 3

   Add the remaining 2 tablespoons of olive oil to the same pan, then flash-fry all the thinly sliced 1 medium butternut squash for 4-6 minutes, flipping occasionally, until golden, tender-crisp, and lightly caramelized.

4. 4

   In the same pan, reduce the heat to medium and sauté 1 medium finely chopped onion for 3 minutes until softened, then add 4 minced garlic cloves and cook for an additional 1 minute until fragrant.

5. 5

   Pour 120 ml of dry white wine into the pan, scraping any browned bits from the bottom, and let it simmer for 2 minutes to reduce slightly, creating a flavorful base.

6. 6

   Stir in 0.5 cup of finely chopped fresh cilantro, 2 tablespoons of lemon juice, 1 teaspoon of smoked paprika, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, allowing the sauce to gently warm through for 1 minute.

7. 7

   Return the cooked pork medallions and the flash-fried butternut squash to the pan, gently tossing them in the fresh cilantro sauce to coat thoroughly.

8. 8

   Serve the Lombinhos de Porco com Abóbora Manteiga Crocante immediately, garnished with additional fresh cilantro if desired.