Pan-Seared Pork Tenderloin Medallions with Zucchini Ribbons and Olive-Caper Gremolata

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 20 min  ·  total 35 min  ·  difficulty medium

Sliced pork tenderloin is seared and finished in the oven, served atop lightly sautéed zucchini ribbons and finished with a bright olive-caper gremolata. The gremolata adds a salty, lemony contrast that keeps the dish vivid without starches.

Per serving

369.4 g per serving

Ingredients

• 400 g pork tenderloinPork, Tenderloin
• 200 g zucchiniBaby, Squash, zucchini, raw
• 40 g black olivesOlives, Black
• 20 g capersCapers, Canned
• 30 ml olive oil
• 15 g butterButter, Salted
• 6 g garlicGarlic, Raw
• 15 ml lemon juiceLemon juice, Raw
• 2 g lemon zestLemon peel, Raw
• 10 g parsley
• 2 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black

Method

1. Preheat oven to 325°F.
2. Trim any silver skin from the pork tenderloin and slice into eight medallions of about 50 g each. Pat medallions dry and season both sides with salt (2 g total) and black pepper (1 g total).
3. Heat 15 ml olive oil in a heavy skillet over medium-high heat until shimmering. Add pork medallions in a single layer and sear 2 minutes per side until golden.
4. Add 15 g butter to the pan and spoon melted butter over the medallions for 30 seconds, then transfer the skillet to the oven and roast 10 minutes at 325°F. Remove skillet and let the pork rest 5 minutes before serving.
5. Meanwhile, make zucchini ribbons: trim zucchini ends and use a vegetable peeler to shave lengthwise into ribbons (200 g total). Mince garlic (6 g).
6. In a separate pan, heat the remaining 15 ml olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant, then add zucchini ribbons and sauté 2 to 3 minutes until just tender but still bright. Season lightly with a pinch of salt and remove from heat.
7. Prepare the olive-caper gremolata: finely chop black olives (40 g), capers (20 g), and parsley (10 g). Combine chopped olives, capers, parsley, lemon zest (2 g), lemon juice (15 ml), and 0 ml of reserved olive oil from the pan; mix and taste, adjusting seasoning as needed.
8. To assemble, divide zucchini ribbons between two plates, top with pork medallions, and spoon the olive-caper gremolata over the pork. Serve immediately.

Tips

• Trim woody ends from zucchini before slicing; discard or reserve for stock.
• Toast the gremolata ingredients in a dry pan for 1 minute if a nuttier flavor is desired.
• Reheat gently in a skillet over low heat to preserve juiciness; add a splash of olive oil if needed.