Pork Tenderloin Piccata with Crispy Onion Topped Tomatoes and Zucchini
Prep & Cook Time:60+ 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.
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
Trim zucchini ends, halve lengthwise, and cut into ½" slices
Pat pork tenderloin dry, and season with ¼ tsp salt and pinch of pepper
Coat medallions completely in flour shaking off excess.
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 heat, add dressing and parmesan. Stir to combine.
"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, 2-3 minutes per side. Remove from pan, no need to wipe clean.
Add demi, ¼ cup water, capers to hot pan. Stir to combine, bring to a boil and remove from heat. Swirl in butter. Plate as pictured garnishing zucchini with crispy onions.
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