Parmesan-Crusted Pork Piccata Medallions

and green beans

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • 12 oz. Green Beans
  • 1 Shallot
  • 1 Pork Tenderloin
  • Info
    2 tsp. Chicken Demi-Glace
  • ½ oz. Capers
  • Info
    1 oz. Butter
  • Nutrition (per serving)

  • Calories
    556
  • Carbohydrates
    18g
  • Fat
    32g
  • Protein
    50g
  • Sodium
    1077mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim ends off green beans. Peel and mince shallot. Pat pork tenderloin dry and, on a separate cutting board, slice into medallions, ¾"-thick. Place medallions in a mixing bowl and toss with Parmesan (reserving 1 tsp. for garnish), ¼ tsp. salt, and a pinch of pepper.

  • Step 2 - Cook the Pork
    2

    Cook the Pork

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook undisturbed until well-browned, 2-3 minutes per side. Transfer pork medallions to prepared baking sheet. Wipe pan clean and reserve. Roast until pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes. Rest pork 5 minutes. While pork roasts, cook green beans

  • Step 3 - Cook the Green Beans
    3

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add half the shallot (reserve remaining for sauce) and green beans and cook undisturbed until lightly charred, 1-2 minutes Add ¼ cup water and a pinch of salt and pepper and cook until tender, 2-4 minutes. If beans need more time, add 1 Tbsp. water and cook 1-2 more minutes. Remove from burner.

  • Step 4 - Cook the Sauce
    4

    Cook the Sauce

    Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add remaining shallot and cook until translucent, 30-60 seconds. Add demi-glace, 2 Tbsp. water, accumulated juices from resting pork, and capers. Stir to combine. Remove from burner and swirl in butter.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing pork with sauce and green beans with reserved Parmesan. Bon appétit!