Pan-Fried Pork Medallions, Tarragon & Potatoes
Nutrition per serving
| Calories | 564 kcal |
| Protein | 44.2 g |
| Carbs | 35.8 g |
| Fats | 27.1 g |
| Saturated Fat | 8.9 g |
| Monounsaturated Fat | 11.4 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 5.2 g |
| Fiber | 4.1 g |
| Sodium | 1,811 mg |
Ingredients
| New Potatoes | |
| Tarragon leaves, fresh | |
| Chicken Stock Cube | |
| Leeks, (bulb and lower leaf-portion) | |
| Pork Tenderloin (fillet) | |
| Creme Fraiche | |
| Olive Oil |
Preparations
1. Cut the leek in half lengthways and finely slice widthways.
1. Cut the leek in half lengthways and finely slice widthways.
2. Remove the fat from the pork and slice into 2cm thick medallions.
Cooking Instructions
1. Cook the potatoes in a pot of lightly salted boiling water for about 10 minutes until tender.
1. Cook the potatoes in a pot of lightly salted boiling water for about 10 minutes until tender.
2. To make the stock, in a small pan, bring 100ml of water to boil with the chicken stock pot.
3. In a frying pan, heat ½ a tbsp of oil over high heat. Add the leeks with a pinch of salt (optional) and stir fry for 4 minutes until tender. Transfer to a bowl and set aside.
4. Return the same pan to heat with ½ a tbsp of oil. Season both sides of the pork with a pinch of salt (optional) and pepper. Add to the pan and cook for 2 minutes on each side until browned.
5. Pour in the stock and chopped tarragon and stir well. Gently simmer until the liquid has reduced by a third.
6. Lower the heat to low, then add the crème fraiche and continue to cook for a minute. Remove from heat and season with a pinch of salt and pepper to taste.
7. Serve the pork on top of the potatoes and leeks with the sauce drizzled over the top.