This classic pork and potatoes guarantees dinnertime success. A final drizzle of creamy tarragon sauce brings this whole dish together !
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Green Beans, trimmed
Chicken Broth Concentrate
Salt and Pepper*
Preheat the oven to 450°F (to roast the potatoes and finish the pork). Remove the butter from the fridge and let it soften to room temperature. Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until potatoes are golden and tender, 25-28 min. Meanwhile, strip tarragon leaves from the stems and roughly chop. Pat pork dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then pork. Sear, turning pork occasionally, until golden all over, 6-8 min per side. Remove pan from heat. Transfer pork to another baking sheet. Roast in the top of the oven, until pork is golden and cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the green beans. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper. Transfer the beans to a large bowl and cover to keep warm. Set aside.
Reduce the heat to medium. Add 1 tbsp room temp. butter to the same pan, then sprinkle over 1/2 tbsp flour. Whisk together until a thick paste forms. Whisk in 1/4 cup water, broth concentrates and tarragon. Simmer, scraping up any browned bits on the bottom of pan, until sauce starts to thicken, 2-3 min. Remove pan from heat and whisk in sour cream.
Add the roasted potatoes and 2 tbsp room temp. butter to the large bowl with the green beans. Toss together until the butter melts. Season with salt and pepper.
Thinly slice the pork. Divide the pork and green bean-potato mixture between plates. Drizzle the tarragon sauce over the pork