Pan-Seared Pork Medallions with Potatoes and Tarragon Cream Sauce

This elegant dish transforms simple ingredients into a restaurant-quality meal that’s perfect for any weeknight. Juicy pork medallions are seared to golden perfection and served alongside tender baby potatoes and roasted brussels sprouts, all brought together with a rich and earthy tarragon cream sauce.

The combination of flavors is both comforting and sophisticated. The creamy tarragon sauce adds a subtle anise-like note that complements the savory pork and caramelized vegetables beautifully. Best of all, this impressive dinner comes together in just 30 minutes.

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Ingredients

1 lb pork tenderloin, cut into 1-inch medallionsView ingredient guideLike ingredientDislike ingredient

1 lb baby potatoes, halvedView ingredient guideLike ingredientDislike ingredient

8 oz brussels sprouts, trimmed and halvedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oil, dividedView ingredient guideLike ingredientDislike ingredient

1 cup heavy creamView ingredient guideLike ingredientDislike ingredient

2 tbsp fresh tarragon, choppedView ingredient guideLike ingredientDislike ingredient

1 shallot, mincedView ingredient guideLike ingredientDislike ingredient

1/2 cup chicken brothView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). On a baking sheet, toss halved baby potatoes and brussels sprouts with 1 tablespoon olive oil, salt and pepper. Roast for 20-25 minutes until tender and golden.
2. While vegetables roast, season pork medallions generously with salt and pepper. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Sear pork medallions for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F). Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add minced shallot to the skillet and cook for 1 minute until softened. Pour in chicken broth, scraping up any browned bits. Let simmer for 2 minutes.
5. Stir in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until sauce thickens slightly. Remove from heat and stir in chopped tarragon. Season with salt and pepper.
6. Serve pork medallions with roasted vegetables and drizzle tarragon cream sauce over the top.

Recipe Tips

FAQ

Can I use dried tarragon instead of fresh?

Yes, but use only 2 teaspoons of dried tarragon, as dried herbs are more concentrated. Add it with the cream to allow time to rehydrate.

What can I substitute for heavy cream?

You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken. The sauce will be lighter but still delicious.

Can I prepare this dish ahead of time?

The sauce and roasted vegetables can be made a day ahead. Reheat gently and sear the pork fresh just before serving for best texture.