Pork Tenderloin Medallions with French Green Peppercorn Sauce & Zucchini
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
The tastiness of French green peppercorns comes through with utter magic in this dish, an update on a Home Chef classic. The sherry, cream, and peppercorns bounce off each other in flavorful harmony, and it enrobes the pork with a slightly peppery perfection. You'll want this sauce in everything: pork, beef, chicken, your morning coffee… maybe not the last one.
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
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Cook the Pork Medallions
Pat pork medallions dry, and season all over with ¼ tsp. salt.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove from burner. Remove medallions to a plate. Reserve pan; no need to wipe clean.
While pork cooks, cook zucchini.
Cook the Zucchini
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add zucchini to hot pan and stir occasionally until tender, 5-6 minutes.
Stir in seasoning blend and remove from burner.
Make the Sauce
Drain green peppercorns in a wire-mesh strainer and rinse.
Return pan used to sear pork to medium heat. Add sherry and bring to a boil. Once boiling, cook until liquid is reduced by half, 2-3 minutes.
Stir in cream, demi-glace, and ¼ tsp. pepper. Return to a boil. Once boiling, stir constantly until creamy, 1-2 minutes.
Remove from burner and stir in butter, peppercorns, and a pinch of salt.
Finish the Dish
Plate dish as pictured on front of card, topping sauce with pork. Bon appétit!
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