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
A note about serious food allergies
Capers are the little balls of flavor that could. These pickled flower buds pack a salty, briny perfection into any bite. Here, we combine them with parsley and celery for a fresh and delightful sauce that adds the ideal amount of herb-y salt-y punch to the pork medallions. And that's not the only star here: The warm cauliflower salad will fast become your new favorite.
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.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into bite-sized florets. Peel carrot, and using peeler, shave into long ribbons. Discard top. Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions on an angle. Mince garlic.
Roast the Vegetables
Add cauliflower florets, carrot ribbons, white portions of green onions, and garlic to baking sheet. Toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until cauliflower is fork-tender, 20-22 minutes. While vegetables roast, make sauce.
Finish Prep and Make Caper Sauce
Mince parsley, both stems and leaves. Trim ends off celery and cut into ¼" dice. Stir together parsley, capers, and 2 Tbsp. olive oil in a small mixing bowl. Heat a grill pan or outdoor grill to medium-high heat and prepare with cooking spray.
Grill the Medallions
Pat tenderloin dry. On a separate cutting board, slice tenderloin into 8-10 medallions, ½"-¾" thick. Brush both sides with 2 tsp. olive oil, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Add pork to hot grill and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. While pork cooks, prepare salad.
Prepare the Salad
Combine red wine vinegar, 2 Tbsp. olive oil, Dijon, celery, and green portions of green onions in a large mixing bowl. Add roasted vegetables and toss to coat.
Plate the Dish
Place cauliflower salad on plate alongside pork medallions. Spoon caper sauce over pork.
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