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Tarragon Pork

Tarragon Pork

with Creamy Potatoes and Garlicky Veg

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In today's recipe you're going to learn the cheffy trick of using potato cooking water to thicken a sauce. The residial starch swells and bursts, making your gratin extra creamy! It's the perfect accompaniment to some juicy tarragon pork and fresh, garlicky greens.

Allergens:Cereals containing glutenMilk

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 levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

2 pack(s)

Red Potato

½ bunch(es)

Tarragon

1 pack(s)

Green Beans

30 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

8 unit(s)

Pork Medallion

1 pack(s)

Tenderstem® Broccoli

1 unit(s)

Chicken Stock Pot

100 milliliter(s)

Potato Water

1 pot(s)

Double Cream

(ContainsMilk)

Not included in your delivery

2 tbsp

Olive Oil

200 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2531 kJ
Energy (kcal)605 kcal
Fat29.0 g
of which saturates15.0 g
Carbohydrate57 g
of which sugars8.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Bowl
Frying Pan
Lid
Large Pan
Baking Dish
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Put a large saucepan of water with a pinch of salt on to boil for the potatoes. Halve, peel and thinly slice the echalion shallot into half moons. Peel and grate the garlic (or use a garlic press). Chop the red potato into 2cm chunks (no need to peel!). Add the potato to your pan of boiling water. Cook until soft, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.

2

Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Trim the tops from the green beans and chop into three pieces. Put the panko breadcrumbs in a mixing bowl with the olive oil (amount specified in the ingredient list). Season with salt and black pepper. Mix well. Put the pork medallions in another mixing bowl with the tarragon, a pinch of salt, some black pepper and oil. Massage into the meat.

3

Heat a drizzle of oil in a frying pan on medium heat. Add the shallot and cook until softened, 4 mins. Then add half the garlic and cook for 1 minute more. Add the broccoli, beans, water (amount specified in the ingredient list) and half the chicken stock pot. Stir to dissolve the stock pot, cover with a lid or foil. Steam-fry the veggies in the stock until softened, 6-8 mins. Meanwhile, preheat your grill to high.

4

Once the potato is cooked, drain in a colander (but reserve the water). Pour the cream into the potato pan with some of the potato water (amount specified in the ingredient list), the remaining garlic and remaining stock pot. Stir to dissolve the stock pot and then return the drained potato to the pan. Simmer for 2-3 mins, stirring a couple of times. Remove from the heat.

5

Heat a drizzle of oil in another frying pan on medium-high heat. Once hot, lay in the pork and cook until golden brown, 4-5 mins on each side. TIP: The pork is cooked when it is no longer pink in the middle. Once cooked, remove to a plate, cover with foil and leave to rest. Put the creamy potato into an ovenproof dish and sprinkle over the breadcrumb mixture. Grill until golden brown, 3-5 mins.

6

Put the tarragon pork on plates with a spoonful of your creamy potato gratin and the garlicky veggies. Drizzle over any liquid left in your frying pan and serve… Yum!