Pan-Seared Pork Medallions with Lemon Broccoli and Creamy Mashed Potatoes

Elevate your weeknight dinner with this showstopping dish featuring golden-seared pork medallions, a luxurious shallot pan sauce, bright lemon-kissed baby broccoli and creamy mashed potatoes. The silky gravy, made from the flavorful fond left in the pan, brings restaurant elegance to your table with minimal effort.

Perfect for a special occasion or when you crave something comforting yet sophisticated, this recipe combines simple techniques with high-quality ingredients. The pork stays juicy and tender, while the tangy lemon broccoli and smooth potatoes create a balanced, satisfying meal.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Trim thick ends from baby broccoli. Zest and quarter lemon (for 4, zest one lemon and quarter both). Halve, peel and mince shallot.
2. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot and keep covered off heat until ready to mash in Step 7.
3. While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt and pepper (for 4 servings, spread broccoli out across entire sheet). Roast on top rack for 8 minutes (you’ll add more to the sheet then).
4. While broccoli roasts, pat pork dry with paper towels; season with remaining Fry Seasoning, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 6-8 minutes. Turn off heat.
5. Once broccoli has roasted 8 minutes, remove sheet from oven. Carefully transfer pork to empty side. Return to top rack and roast until broccoli is tender and pork is cooked through, 8-12 minutes. (For 4 servings, leave broccoli roasting; add pork to a second sheet and roast on middle rack.) Wipe out pan used for pork and let pan cool at least 5 minutes.
6. Heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes. Stir in flour, stock concentrate, ⅓ cup water and a squeeze of lemon juice (⅔ cup water and a big squeeze of lemon juice for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
7. Return pot with potatoes to low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Thinly slice pork crosswise. Divide pork, mashed potatoes and baby broccoli between plates. Top pork and potatoes with shallot gravy. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular broccoli instead of baby broccoli?

Yes, you can substitute regular broccoli. Cut it into small florets and adjust roasting time as needed, since larger pieces may take a few minutes longer.

What can I use instead of Fry Seasoning?

A blend of paprika, garlic powder, onion powder, salt and pepper works well as a substitute.

How do I know when the pork is cooked through?

The pork is done when it reaches an internal temperature of 145°F. If you don’t have a thermometer, cut into the thickest part; the juices should run clear and the meat should be slightly pink but not raw.