Pork Tenderloin Piccata with Crispy Onion Topped Tomatoes and Zucchini
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
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
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
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]
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.
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?]
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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