Pan-Seared Pork Tenderloin with Potato and Zucchini Medley

Preparation 1. Preheat a large non-stick skillet over medium-high heat. 2. Season the pork tenderloin with salt and seasoning of your choice. 3. In the preheated skillet, heat the sunflower oil. 4. Add the pork tenderloin and sear it on all sides until golden brown. Set aside.

Potato and Zucchini Medley 1. Preheat a large non-stick skillet over medium heat. 2. In a bowl, toss the cubed potatoes with 1 tablespoon of sunflower oil, salt, and seasoning. 3. Add the potatoes to the skillet and cook until they are golden brown and crispy, stirring occasionally. 4. Transfer the cooked potatoes to a plate and set aside. 5. In the same skillet, add 1 tablespoon of sunflower oil and sauté the sliced zucchini, onion, and carrots until they are tender and slightly caramelized. 6. Season with salt and seasoning. 7. Return the cooked potatoes to the skillet and toss everything together. Keep warm.

Sour Cream and Garlic Sauce 1. In a small bowl, mix together the sour cream, minced garlic, and salt. 2. Adjust the salt according to your taste.

Assembling the Dish 1. Slice the rested pork tenderloin into medallions. 2. Serve the pork medallions on a plate alongside the potato and zucchini medley. 3. Drizzle the sour cream and garlic sauce over the pork and vegetables. 4. Garnish with fresh herbs, if desired. 5. Enjoy!