Meal Kit
Parsley-Caper Pork Medallions
with warm cauliflower salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Capers are the little balls of flavor that could. These pickled flower buds pack a salty, briny perfection into any bite. Here, we combine them with parsley and celery for a fresh and delightful sauce that adds the ideal amount of herb-y salt-y punch to the pork medallions. And that's not the only star here: The warm cauliflower salad will fast become your new favorite.
In Your Box (serves 2)
- 1 Cauliflower Head
- 14 oz. Pork Tenderloin
- 6 oz. Carrot
- 1 Celery Stalk
- 2 Green Onions
- 1 fl. oz. Red Wine Vinegar
- ½ oz. Dijon Mustard
- 4 Parsley Sprigs
- ¼ oz. Capers
- 2 Garlic Cloves
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) d3VlkoqD
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Calories340
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Carbohydrates23g
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Net Carbs15g
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Fat6g
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Protein49g
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Sodium500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
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
Remove leaves from cauliflower head, core, and cut into bite-sized florets. Peel carrot, and using peeler, shave into long ribbons. Discard top. Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green onions on an angle. Mince garlic.
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2 Roast the Vegetables
Add cauliflower florets, carrot ribbons, white portions of green onions, and garlic to baking sheet. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer and roast until cauliflower is fork-tender, 20-22 minutes. While vegetables roast, make sauce.
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3 Finish Prep and Make Caper Sauce
Mince parsley, both stems and leaves. Trim ends off celery and cut into 1/4" dice. Stir together parsley, capers, and 2 Tbsp. olive oil in a small mixing bowl. Heat a grill pan or outdoor grill to medium-high heat and prepare with cooking spray.
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4 Grill the Medallions
Pat tenderloin dry. On a separate cutting board, slice tenderloin into 8-10 medallions, 1/2"-3/4" thick. Brush both sides with 2 tsp. olive oil, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Add pork to hot grill and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. While pork cooks, prepare salad.
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5 Prepare the Salad
Combine red wine vinegar, 2 Tbsp. olive oil, Dijon, celery, and green portions of green onions in a large mixing bowl. Add roasted vegetables and toss to coat.
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6 Plate the Dish
Place cauliflower salad on plate alongside pork medallions. Spoon caper sauce over pork.
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