Ingredients

8 oz pork tenderloin, cut into 4 rounds

1/2 tsp chili powder

2 tsp olive oil

1/4 c slivered baby carrots

1/2 tsp minced garlic

Preparation

  1. Place pork on a work surface. With a scaloppine pounder or a rolling in covered in plastic wrap, flatten meat to half-inch thickness. Season both sides with chili powder and salt to taste.

  2. Heat oil in a skillet on high for 1 minute. Add pork. Cook until browned, about 1 minute per side. Add carrots and garlic. reduce heat to medium.

  3. Cover and cook, stirring carrots occasionally, until ork is no longer pink and the juices run clear, about 5 minutes.