Pan-Fried Pork Steak
with Roasted Root Veg and Creamy Tarragon Sauce
- Milk
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...
Ingredients
350
Salad Potatoes
2
Carrot
¼
Tarragon
2
Leek
2
British Pork Loin Steaks
10
Chicken Stock Paste
75
Soured Cream
(Contains: Milk)
Not included in your delivery
100
Water for the Sauce
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the potatoes and carrots on a large low-sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Pick the tarragon leaves (see ingredients for amount) from their stalks and finely chop (discard the stalks). Remove the root and dark green top from the leek. Halve lengthways then thinly slice.
Meanwhile, heat a drizzle of oil in a frying pan on high heat. Add the leek and season with salt and pepper. Stir-fry until soft, 4-5 mins. Remove the leek from the pan to a bowl once nice and soft and keep to one side for now.
Pop your frying pan back on medium-high heat and add a drizzle of oil. Season your pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the pan is hot, cook your pork until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 8 mins, turning every couple of mins. Once cooked, remove to a plate and cover with tin foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Pop your frying pan back on medium heat and add the leeks, water (see ingredients for amount) and chicken stock paste. Bring to the boil and simmer until the liquid has reduced by half, 2-3 mins. Add the soured cream and tarragon, stir together and cook until everything is nicely combined and piping hot. Season to taste with salt and pepper if needed. Remove the pan from the heat.
Place the pork steaks on your plates and pour the tarragon sauce on top. Serve the potatoes and carrots on the side. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy tarragon sauce, calling it "delicious" and "amazing", though some found it overpowering.
- Ease of prep: Customers found this dish quick and straightforward to prepare, with clear instructions.
- Suggestions: Consider adding more vegetables like broccoli or peas for colour and variety on the plate.
- Next-day meals: Some felt portions were small, especially the pork and carrots; consider increasing quantities for leftovers.
- Cooking tips: Avoid overcooking the pork to keep it tender; roast vegetables longer than stated for better results.
