Parsley-Caper Pork Medallions

with warm cauliflower salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 6 oz. Carrot
  • 2 Green Onions
  • 2 Garlic Cloves
  • 4 Parsley Sprigs
  • 1 Celery Stalk
  • ¼ oz. Capers
  • 14 oz. Pork Tenderloin
  • 1 fl. oz. Red Wine Vinegar
  • ½ oz. Dijon Mustard
  • Nutrition (per serving)

  • Calories
    395
  • Carbohydrates
    22g
  • Fat
    36g
  • Protein
    47g
  • Sodium
    1558mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Roast the Vegetables
    2

    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.

  • Step 3 - Finish Prep and Make Caper Sauce
    3

    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.

  • Step 4 - Grill the Medallions
    4

    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.

  • Step 5 - Prepare the Salad
    5

    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place cauliflower salad on plate alongside pork medallions. Spoon caper sauce over pork.