Meal Kit

Parsley-Caper Pork Medallions

with warm cauliflower salad

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

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
  1. 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 1/2" pieces. Thinly slice remaining green onions on an angle. Mince garlic.

  2. 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, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer and roast until cauliflower is fork-tender, 20-22 minutes. While vegetables roast, make sauce.

  3. 3

    Finish Prep and Make Caper Sauce

    Mince parsley, both stems and leaves. Trim ends off celery and cut into 1/4" 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.

  4. 4

    Grill the Medallions

    Pat tenderloin dry. On a separate cutting board, slice tenderloin into 8-10 medallions, 1/2"-3/4" thick. Brush both sides with 2 tsp. olive oil, and season both sides with 1/2 tsp. salt and 1/4 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.

  5. 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.

  6. 6

    Plate the Dish

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

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.