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

2 servings · 4.9 g net carbs

4.9g Net carbs 29.3g Fat 52.9g Protein 500.6 kcal

4.9g Net carbs · 29.3g Fat · 52.9g Protein · 500.6 kcal

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

Pan-seared pork tenderloin medallions are seared in olive oil and finished with butter, producing a golden crust on the pork tenderloin. Zucchini ribbons are shaved with a vegetable peeler and quickly sautéed with garlic in olive oil so the vegetable stays bright while becoming just tender. The olive-caper gremolata of chopped black olives, capers, lemon zest, lemon juice, and parsley provides a briny, citrusy counterpoint. Basting the medallions with melted butter before the short roast and then letting them rest preserves the sear and yields even slices when plated over the zucchini.

Tips

Frequently asked questions

Can I skip the butter and only use olive oil?

Yes, you can use only olive oil, but the finished flavor will be less rich because butter contributes a nutty, browned note when spooned over the pork; the recipe uses olive oil for the initial high-heat sear and butter for flavor and basting, so omitting butter keeps the technique but reduces that specific flavor layer.

Can I omit the black olives from the gremolata?

Yes, the gremolata will work without the olives, but the texture and type of brininess will change; black olives add a meaty, rounded saltiness while capers are more pungent, so if omitting olives consider using a little more parsley and lemon juice to maintain brightness and balance.

Can I use thin slices of zucchini instead of ribbons?

Yes, thinly sliced zucchini can replace ribbons, but the mouthfeel and quick-cook behavior differ; slices may need nearly the same brief sauté but watch for tenderness so they remain bright rather than collapsing into a softer texture.

Why didn't the pork develop a good golden crust?

Because the pan was not hot enough or the medallions were crowded, preventing direct contact browning; heat the ovenproof skillet until the oil is shimmering and sear the medallions in a single layer so the surface browns quickly.

Why did the zucchini turn out soggy?

They were likely overcooked or left in the pan after cooking, releasing excess moisture; sauté the ribbons only until just tender and bright, then remove them from the pan promptly to keep texture.

Why does the gremolata taste too salty?

Because chopped black olives and capers both contribute concentrated salt, making the mixture salty if used at full intensity; drain or rinse capers and taste the chopped olives before combining, and offset saltiness with extra lemon juice or parsley as needed.

Why might the butter brown or burn during cooking?

Butter can brown quickly if exposed to very high direct heat, so adding it after the initial sear and spooning it for a short period prevents burning; use the butter for brief basting and then transfer the skillet to the oven as directed to avoid overbrowning in the pan.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

369.4 g per serving

4 figures are unavailable. Nothing was estimated in its place.

Reviews

No reviews yet.

Pan-Seared Pork Tenderloin Medallions with Zucchini Ribbons and Olive-Caper Gremolata — printed from https://twentygrams.app/recipes/pan-seared-pork-tenderloin-medallions-with-zucchini-ribbons-and-olive--c1804a11