Pork Tenderloin Medallions with French Green Peppercorn Sauce & Zucchini

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
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.

In Your Box (serves 2)

  • 12 oz. Pork Tenderloin Medallions
  • 2 Zucchini
  • ¼ oz. Brined Green Peppercorns
  • Info
    4 oz. Light Cream
  • Info
    2 tsp. Chicken Demi-Glace
  • 2 oz. Sherry Wine
  • 1 tsp. Seasoned Salt Blend
  • Info
    ⅗ 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.

  • Nutrition (per serving)

  • Calories
    526
  • Carbohydrates
    13g
  • Fat
    32g
  • Protein
    38g
  • Sodium
    1577mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Wire-Mesh Strainer
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, topping sauce with pork. Bon appétit!

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