Express
Pork Tenderloin Piccata with Crispy Onion Topped Tomatoes and Zucchini
stovetop cooking
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 2 Zucchini
- 4 oz. Grape Tomatoes
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1½ fl. oz. Italian Romano Dressing
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1 oz. Shredded Parmesan Cheese
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4 tsp. Chicken Demi-Glace Concentrate
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½ oz. Crispy Fried Onions
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⅓ oz. Butter
- 0.28 oz. Lemon Juice
- ¼ oz. Capers
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.
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Nutrition (per serving)
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Calories540
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Carbohydrates20g
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Net Carbs17g
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Fat32g
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Protein45g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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1 Prepare the Ingredients
Trim zucchini ends and cut into 1/2" slices.
Pat pork medallions dry, and season with 1/4 tsp. salt and a pinch of pepper. -
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 medallions. -
3 Cook the Pork Medallions
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook 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. -
4 Make Sauce and Finish Dish
Add demi-glace, 1/4 cup water, and capers to hot pan. Bring to a boil while stirring occasionally.
Once boiling, remove from burner. Stir in butter and lemon juice until combined.Plate dish as pictured on front of card, topping pork medallions with sauce and garnishing vegetables with crispy onions. Bon appétit!
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