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
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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.
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.
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.
Make Sauce and Finish Dish
Add demi-glace, ¼ 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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