Seared Pork Medallions

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.