Pork Tenderloin Piccata with Crispy Onion Topped Tomatoes and Zucchini

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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

In Your Box (serves 2)

  • Info
    ½ oz. Crispy Fried Onions
  • 0.28 oz. Lemon Juice
  • Info
    ⅓ oz. Butter
  • 12 oz. Pork Tenderloin Medallions
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1½ fl. oz. Italian Romano Dressing
  • 4 oz. Grape Tomatoes
  • 2 Zucchini
  • ¼ oz. Capers
  • Info
    4 tsp. Chicken Demi-Glace

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
    501
  • Carbohydrates
    20g
  • Fat
    27g
  • Protein
    44g
  • Sodium
    1339mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

    Trim zucchini ends and cut into ½" slices. Pat pork medallions dry and season with ¼ tsp. salt and a pinch of pepper. Place flour on a plate. Coat medallions completely in flour, shaking off excess.

    [BETA: no more flouring pork]

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, tomatoes, and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Remove from burner. Stir in dressing and Parmesan until combined. While vegetables cook, cook pork.

  3. 3

    Cook the Pork

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook each side until browned and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove pork medallions to a plate. Keep pan over medium-high heat.

    [BETA: no more flour on pork (may look different) - can we use photo library of seared medallions?]

  4. 4

    Make the Sauce

    Add demi-glace, ¼ cup water, and capers to hot pan. Bring to a boil while stirring occasionally. Once boiling, remove from burner. Plate dish as pictured on front of card, topping pork medallions with sauce and garnishing zucchini with crispy onions. Bon appétit!

    [BETA: stirring butter into sauce]

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