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 around 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
1
Tarragon
1
Chicken Stock Pot
4
Leek
600
Pork Medallion
2
New Potatoes
1
Sour Cream
(Contains Milk)
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Boil your kettle. Pick the tarragon leaves from the sprigs and finely chop them. Dissolve the chicken stock pot in a jug with boiling water (amount specified in the ingredient list).
Cut off the root and green leafy part from the leek. Cut in half lengthways, then slice very thinly into half moon shapes. Remove any traces of fat from the pork medallion. Season on both sides with a good sprinkle of salt and black pepper.
Boil your kettle again and use the water to fill a large saucepan. Chop the new potatoes in half (no need to peel) and add them to the boiling water with a pinch of salt. Cook until you can easily slip a knife through (approx 12 mins). Drain and keep to the side.
Heat a splash of oil in a frying pan on 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: If you only have a small pan, cook in batches. By not overcrowding the pan you can brown the pork rather than stew it.
Once your pork is brown, pour in your stock. Add your tarragon leaves. Stir well to get any meaty bits from the bottom of the pan. Simmer gently to reduce the liquid by a third. Tip: The pork is cooked when it is no longer pink in the middle.
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. Test for seasoning and add more salt and pepper if needed.
Serve your potatoes on a plate with your leek on top. Place your pork medallions on top of your leek and pour over your tarragon sauce. Et voilà!
