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 fillets and we’ve combined them 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
1
Tarragon
½
Chicken Stock Pot
2
Leek
300
Pork Medallion
1
New Potatoes
½
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Pick the tarragon leaves from the sprig and finely chop them. Mix 100ml of boiling water with the chicken stock pot.
Cut the leeks in half lengthways then slice very thinly widthways (i.e. shred them). Remove any traces of fat from the pork fillet. Slice the pork into medallions approx 2cm thick. 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 1/4 tsp of salt. Cook until you can easily slip a knife through them (approx 12 mins). Drain and keep to the side.
Heat 1 tbsp of oil over high heat in a large frying pan. Stir-fry the leeks in batches for about 4 mins with 1/4 tsp of salt. Remove from the pan as soon as they are soft enough to eat and cover to keep warm.
In the same pan, add 1 more tbsp of oil. Brown the medallions 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 your 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. Test for seasoning and add more salt and pepper if needed.
Serve your potatoes onto a plate with your leeks on top. Place your pork medallions on top of your leeks and pour over your sauce. Et voilá!
