Seared Pork Medallions with Jammy Charred Zucchini and Salsa Verde

Ingredients

• 1 cup packed fresh parsley leaves, finely chopped
• 1/2 cup fresh basil leaves, finely chopped
• 2 tbsp capers, drained and roughly chopped
• 1 small clove garlic, finely grated
• 2 tbsp red wine vinegar
• 1/3 cup extra-virgin olive oil, plus 3 tbsp for cooking
• 3/4 tsp kosher salt, divided, plus a pinch for the sauce
• 1 pork tenderloin (about 1 1/4 lb), silver skin trimmed, sliced into 1-inch medallions
• 1/2 tsp freshly ground black pepper
• 1 1/2 lb zucchini (about 3 medium), halved lengthwise, cut into 1/2-inch half-moons
• 3 cloves garlic, smashed and peeled
• 1/4 tsp red pepper flakes
• 1/2 lemon, cut into wedges

Steps

1. 1

   Make the salsa verde first so it has time to get loud. Stir the parsley, basil, capers, grated garlic, vinegar, and 1/3 cup olive oil together in a small bowl with a pinch of salt. Set it aside. It only gets better while it waits.

2. 2

   Season the pork medallions on both sides with 1/2 teaspoon salt and the black pepper, then press each one gently with your palm so it sits flat. Flat means real contact with the pan, and contact means crust.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add the zucchini in a single layer, working in two batches if it crowds, and leave it alone for 3 to 4 minutes before turning. You are not going for crisp-tender. Keep cooking, turning occasionally, until the pieces are deeply browned, slumped, and jammy at the edges, 8 to 10 minutes total. Add the smashed garlic and red pepper flakes for the last minute, season with the remaining 1/4 teaspoon salt, and scrape everything onto a plate.

4. 4

   Add the last tablespoon of oil to the same skillet. Do not wipe it out because that browned zucchini residue is flavor you already paid for. Sear the medallions for 3 to 4 minutes per side, until deeply golden and the center reaches 145°F on an instant-read thermometer.

5. 5

   Rest the pork off the heat for at least 3 minutes. Return the zucchini to the skillet around the medallions, spoon the salsa verde generously over everything, and serve straight from the pan with lemon wedges.