Pan Fried Pork Medallions
with Tarragon and Potatoes
Another tough week of taste testing is over and this time we’ve been putting our butchers at Roaming Roosters to the test. They’ve sourced us some succulent pork and we’ve combined it with a divine tarragon sauce that’ll blow the socks off the people round your dinner table.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Tarragon
1
Chicken Stock Pot
4
Leek
2
New Potatoes
1
Sour Cream
(Contains Milk)
4
Pork Medallion
Not included in your delivery
200
Boiling Water
Nutritional information
Utensils
Instructions
Pick the tarragon leaves from the sprigs and finely chop them. Dissolve the chicken stock pot in the boiling water (as specified in the ingredient list).
Cut the leek in half lengthways then cut very thinly widthways (i.e. shred it). Remove any traces of fat from the pork medallion. Season on both sides with a good sprinkle of salt and pepper.
Boil your kettle and use the water to fill a large saucepan. Chop the potatoes in half and add them to the boiling water with a pinch of salt. Cook until you can easily slip a knife through them (approx 12 mins). Drain and keep to the side.
Heat a splash of oil in a large frying pan over high heat. Stir-fry your leek in batches for about 4 mins with a pinch of salt. Remove from the pan as soon as it is soft enough to eat and cover to keep warm.
In the same pan, add another splash of oil. Brown each medallion on both sides for 2 mins (turning only once). Tip:Cook in batches if necessary if you only have a small pan. By not overcrowding the pan you can brown the pork rather than stew it.
Once your pork is brown, pour in the stock. Add your chopped tarragon leaves. Stir well to get any meaty bits from the bottom of the pan. Simmer gently to reduce the liquid by a third.
Turn the heat to low, add the sour cream and stir. Tip: Make sure the sauce does not boil as this could curdle your sour cream. Allow everything to warm through for a few mins. Tip:Your pork is cooked when no longer pink in the middle. Test for seasoning and add more salt and pepper if needed.
Serve your potatoes onto a plate with your leek on top. Place your pork medallion on top of your leek and pour over your sauce. Et voila!
