Pan Fried Pork Medallions

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.