Parmesan-Crusted Pork Piccata Medallions

and green beans

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In school, we all had to learn the three Rs: roasting, relish, and risotto. That's not what they taught you? Hmmm. Well, at Home Chef, we've advanced to the three Ps: nutty Parmesan, succulent pork, and piccata, a preparation that involves thin slices of meat. Combined together, and paired with a caper butter sauce, these three Ps bring paradise, perfection, pleasure on a fork, and a party on your taste buds. Wait, that's more than three Ps… well, we learned risotto, not “‘rithmetic.”

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan
  • 12 oz. Green Beans
  • 1 Shallot
  • 14 oz. Pork Tenderloin
  • Info
    2 tsp. Chicken Demi-Glace
  • ½ oz. Capers
  • Info
    1 oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    526
  • Carbohydrates
    17g
  • Fat
    29g
  • Protein
    51g
  • Sodium
    1578mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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.

  • 2

    Cook the Pork Medallions

    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 in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Rest cooked medallions at least 5 minutes. While pork medallions roasts, cook 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 Stir in ¼ cup water, ½ tsp. salt, and a pinch of pepper. Cover and cook until tender, 4-6 minutes. If green beans need more time, add 1 Tbsp. water and cook 1-2 more minutes. Remove from burner.

  • 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.

  • 5

    Finish the Dish

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

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