topBanner
Seared Pork Medallions

Seared Pork Medallions

with Brussels Sprouts, Roasted Potatoes and Tarragon-Cream Sauce

Read more

Served with shredded Brussels sprouts, creamy new potatoes, and a rich tarragon cream sauce, this six-ingredient dinner is worthy of any dinner party.

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Pork Tenderloin, rounds

340 g

Yukon Potato

10 g

Tarragon

113 g

Brussels Sprouts, shredded

1 unit

Chicken Broth Concentrate

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories418 kcal
Fat14 g
Saturated Fat4 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber7 g
Protein37 g
Cholesterol104 mg
Sodium447 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Measuring Cups
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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. Strip the tarragon leaves from the stems and roughly chop. 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 and tender, 25-28 min.

2

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 to keep warm.

3

Pat the pork dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. Add another drizzle of oil, then the pork. Sear until golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a minimum internal temp. of 160°F, as size may vary.**) When the pork is done, transfer to a plate and cover to keep warm.

4

Reduce the heat to medium. Add 1 tbsp butter (double for 4 ppl), broth concentrate(s), half the tarragon and 1/2 cup water (double for 4 ppl). 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.

5

Add the potatoes, remaining tarragon and 1 tbsp butter (double for 4 ppl) to the bowl with the Brussels sprouts. Toss together until the butter melts. Season with salt and pepper. Divide the Brussels sprouts mixture between plates and top with the pork. Drizzle the pork with the tarragon sauce.