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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filet de porc, en rondelles
340 g
Pomme de terre Yukon
10 g
Estragon
113 g
Choux de Bruxelles, émincés
1 pièce(s)
Concentré de bouillon de poulet
3 cs
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
Sel et Poivre*
Huile*
Ustensiles
Instructions
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.
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.
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.
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.
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.
