Pork Medallions
with Tarragon Sauce and Potatoes
Who remembers 'Medallion Man'? That swaggering 1980s cliché with his shirt unbuttoned, flashy gold jewellery nestling against a copious carpet of chest hair? But medallions can be done tastefully and this dish shows you how. Pork in tarragon sauce is a classic French combination and positively exudes understated elegance. Not a swagger in sight, just pure deliciousness...
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
4
Leek
600
Pork Medallion
1
Chicken Stock Pot
2
New Potatoes
1
Sour Cream
(Contains Milk)
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Put a Large Saucepan of water with a pinch of salt on to boil for the potatoes. Boil your kettle. Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Remove the root and dark green tops from the leek, cut in half lengthways and thinly slice into half moons. Season the pork medallions on both sides with a large pinch of salt and a good grind of black pepper. Dissolve the chicken stock pot in a measuring jug with the boiling water (amount specified in the ingredient list).
Chop the new potatoes in half (no need to peel!) and pop them in your pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Drain and set aside.
Heat a splash of oil in a frying pan on high heat. Stir-fry the leek in batches with a pinch of salt for about 4 mins. Remove from the pan to a plate as soon as each batch is soft enough to eat, and cover to keep warm.
Using the same pan, add another splash of oil. Brown the pork medallions for 2 mins on each side. TIP: If you only have a small pan, cook them in batches so they don't stew. Once the pork is brown, pour in the stock and add the tarragon. Stir well to get any meaty bits from the bottom of the pan. Simmer gently until the liquid has reduced 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 the cream. Allow everything to warm through. Test for seasoning and add more salt and black pepper if needed.
Serve the new potatoes on a plate with the leek scattered over them. Arrange the pork medallions on top and pour over your tarragon sauce. Et voilà! BON APPÉTIT!
