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Pork Tenderloin Medallions with French Green Peppercorn Sauce & Zucchini
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
The tastiness of French green peppercorns comes through with utter magic in this dish, an update on a Home Chef classic. The sherry, cream, and peppercorns bounce off each other in flavorful harmony, and it enrobes the pork with a slightly peppery perfection. You'll want this sauce in everything: pork, beef, chicken, your morning coffee… maybe not the last one.
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 2 Zucchini
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4 oz. Light Cream
- 2 oz. Dark Brown Sherry Cooking Wine
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Brined Green Peppercorns
- 1 tsp. Seasoned Salt Blend
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) zPaV87qv
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Calories530
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Carbohydrates13g
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Net Carbs11g
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Fat33g
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Protein38g
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Sodium1570mg
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
Customize It Instructions
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If using chicken breasts, follow same instructions as pork medallions in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork chops, follow same instructions as pork medallions in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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If using filet mignon, follow same instructions as pork medallions in Step 1, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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1 Cook the Pork Medallions
Pat pork medallions dry, and season all over with 1/4 tsp. salt.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Remove from burner. Remove medallions to a plate. Reserve pan; no need to wipe clean.While pork cooks, cook zucchini. -
2 Cook the Zucchini
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add zucchini to hot pan and stir occasionally until tender, 5-6 minutes.Stir in seasoning blend and remove from burner. -
3 Make the Sauce
Drain green peppercorns in a wire-mesh strainer and rinse.
Return pan used to sear pork to medium heat. Add sherry and bring to a boil. Once boiling, cook until liquid is reduced by half, 2-3 minutes.Stir in cream, demi-glace, and 1/4 tsp. pepper. Return to a boil. Once boiling, stir constantly until creamy, 1-2 minutes.Remove from burner and stir in butter, peppercorns, and a pinch of salt. -
4 Finish the Dish
Plate dish as pictured on front of card, spooning sauce on pork. Bon appétit!
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