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Pan-Fried Pork Medallions

Pan-Fried Pork Medallions

with Tarragon Crème Fraîche and New Potatoes

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Another tough week of taste testing is over and this time we’ve been putting our Smithfield butcher Tom Hixson to the test. He’s sourced us the most succulent pork fillets going and we’ve combined them with a divine tarragon sauce that’ll blow the socks off the people round your dinner table. The trick here is to make sure your pork isn’t overcooked - we like to leave it just ever so slightly pink in the middle to enjoy all the juicy deliciousness!

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 conflict 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.

Preparation Time40 minutes
Difficulty levelEasy
Ingredients
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Nutritional information/ per serving
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/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
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