Express
Pork Tenderloin Piccata with Crispy Onion Topped Tomatoes and Zucchini
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Pork Tenderloin Medallions
- 2 Zucchini
- 4 oz. Grape Tomatoes
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1½ fl. oz. Italian Romano Dressing
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1 oz. Flour
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1 oz. Crispy Fried Onions
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1 oz. Shredded Parmesan Cheese
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Capers
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) 4qYpy7PM
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Calories580
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Carbohydrates31g
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Net Carbs27g
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Fat30g
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Protein46g
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Sodium1220mg
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
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1 Prepare the Ingredients
Trim zucchini ends and cut into 1/2" slices.
Pat pork medallions dry, and season all over with 1/4 tsp. salt and a pinch of pepper.Place flour on a plate. Coat medallions completely in flour, shaking off excess. -
2 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. -
3 Cook the 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 until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove pork medallions to a plate. Keep pan over medium-high heat. -
4 Make Sauce and Finish Dish
Add demi-glace, 1/4 cup water, and capers to hot pan. Bring to a boil while stirring occasionally.
Once boiling, remove from burner.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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