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
Chef
Scott Gorsky
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)
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1 oz. Grated Parmesan
- 12 oz. Green Beans
- 1 Shallot
- 14 oz. Pork Tenderloin
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2 tsp. Chicken Demi-Glace
- ½ oz. Capers
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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.
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Nutrition (per serving)
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Calories527
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Carbohydrates17g
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Fat29g
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Protein51g
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Sodium1579mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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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
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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.
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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.
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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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