Rosemary pork medallions and peas

In a small bowl, mix together the minced garlic, dried rosemary, salt, and black pepper.
Rub the spice mixture evenly over the pork medallions.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the pork medallions and cook for about 2-3 minutes per side, or until they are browned and cooked through. Remove the pork from the skillet and set it aside.
In the same skillet, add a teaspoon of olive oil and the chopped onion. Sauté the onion until it becomes translucent, about 2-3 minutes.
Add the frozen peas and dried thyme to the skillet with the onion. Cook for an additional 3-5 minutes, or until the peas are heated through and tender.
Season the peas with salt and black pepper to taste.
Serve the cooked pork medallions on a plate with the peas on the side.
This recipe provides a balanced meal with lean protein from the pork and fiber-rich peas, making it suitable for people with diabetes. Be sure to monitor your portion sizes and consult with a healthcare professional or dietitian for personalized dietary recommendations based on your specific needs and blood sugar levels.