Pork Tenderloin Piccata with Crispy Onion Topped Tomatoes and Zucchini

stovetop cooking

Prep & Cook Time: 60+ 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)

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

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
    545
  • Carbohydrates
    31g
  • Fat
    26g
  • Protein
    46g
  • Sodium
    1209mg

Recipe Steps

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 ingredients

    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.

  2. 2

    cook veg

    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.

  3. 3

    cook 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, 2-3 minutes per side. Remove from pan, no need to wipe clean.

  4. 4

    make sauce

    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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