Winning Pork Medallions with Potatoes, Brussels Sprouts, and Tarragon Cream Sauce

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 tbsp olive oil
  • 24 oz. Yukon Gold potatoes
  • 1/2 oz. tarragon
  • 1 lb. Brussels sprouts
  • 24 oz. pork tenderloin
  • 2 chicken stock concentrate
  • 8 tbsp sour cream

Directions

  1. eheat oven to 450. Cut potatoes into 1/2-inch cubes. Toss with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until browned, 20 to 25 minutes, tossing halfway through.

  2. Pick leaves from tarragon, then finely chop. Trim Brussels sprouts, then halve lengthwise through stems. Slice crosswise into shreds. Cut pork tenderloin into 1-inch thick pieces, creating round medallions. Season all over salt and pepper.

  3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and cook, tossing frequently, until softened, about 4 minutes. Remove from pan and set aside.

  4. Heat another drizzle of olive oil in same pan over medium-high heat. Add pork and cook to desired doneness, 2 to 4 minutes per side. Remove from pan and set aside.

  5. Add stock concentrate, tarragon, and 1/2 cup water to pan. Simmer until slightly reduced, 2 to 3 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.

  6. Divide potatoes and Brussels sprouts between plates. Top with pork medallions. Drizzle sauce over everything and serve.

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