Seared Pork Medallions
with Brussels Sprouts, Roasted Potatoes and Tarragon-Cream Sauce
Served with shredded Brussels sprouts, creamy new potatoes, and a rich tarragon cream sauce, this six-ingredient dinner is worthy of any dinner party.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
340 g
Yukon Potato
10 g
Tarragon
170 g
Brussels Sprouts
1 unit
Chicken Broth Concentrate
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
Oil*
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into ½-inch cubes. Roughly chop the tarragon leaves. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the Brussels sprouts. Cook, stirring occasionally, until softened, 4-5 min. Transfer to a medium bowl and cover with foil to keep warm.
Pat the pork dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Sear until golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a minimum internal temperature of 160°F.**) When the pork is done, transfer to a plate and cover to keep warm.
Reduce the heat to medium. Add 1 tbsp butter (double for 4 people), broth concentrate(s), half the tarragon and 1/2 cup water (double for 4 people). Stir together, scraping up any browned bits on the bottom of the pan, 1-2 min. (This is where the flavour is!) Remove the pan from the heat and whisk in the sour cream.
Add the potatoes, remaining tarragon and 1 tbsp butter (double for 4 people) to the bowl with the Brussels sprouts. Toss together until the butter melts. Season with salt and pepper. Divide Brussels sprouts mixture between plates. Top with the pork. Drizzle with the tarragon sauce.
