15 Minute Meal Kit
Pork Tenderloin Medallions with French Green Peppercorn Sauce
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
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)
- 1 tsp. Seasoned Salt Blend
- 12 oz. Pork Tenderloin Medallions
- 2 oz. Dark Brown Sherry Cooking Wine
- 2 Zucchini
- ¼ oz. Brined Green Peppercorns
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)
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Wire-Mesh Strainer
- 1 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
Customize It Instructions
If using mah-mahi, pat dry, halve, and season with a pinch of salt. Follow same instructions as pork medallions in Step 1, cooking until fish reaches minimum internal temperature, 3-4 minutes per side.
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.
If using ribeye, follow same instructions as pork medallions in Step 1, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
Cook the Pork Medallions
Pat pork medallions dry and season all over with a pinch of 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. Pork thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Remove from burner. Transfer medallions to a plate. Reserve pan; no need to wipe clean.While pork cooks, cook zucchini.
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.
Make the Sauce
Drain green peppercorns in a wire-mesh strainer and rinse.Return pan used to sear pork to medium heat. Add wine and bring to a boil. Adding alcohol to a hot pan may cause some flames; use caution.Once boiling, cook until liquid has reduced by half, 2-3 minutes.Stir in cream base, 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 and peppercorns.
Finish the Dish
Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!
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