Pan-Seared Pork Medallions with Tarragon Cream Sauce and Crispy Brussels Sprouts Hash

These pan-seared pork medallions are a true dinner triumph. Tender rounds of pork tenderloin are cooked to golden perfection and served alongside a crispy Brussels sprouts hash and buttery Yukon Gold potatoes. The finishing touch is a luscious tarragon cream sauce that ties everything together with elegance.

This recipe is naturally gluten-free and comes together in just 35 minutes, making it ideal for busy weeknights when you want something special without the fuss. The combination of textures-crispy sprouts, creamy sauce and tender pork-is sure to earn applause at the table.

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Ingredients

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut potatoes into ½-inch cubes. Place in a large pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a knife, about 12 minutes. Drain and return to pot. Keep covered.
2. Pick leaves from tarragon, then finely chop. Trim Brussels sprouts, then halve lengthwise through stems. Slice crosswise into shreds. Cut pork tenderloin into 1-inch thick pieces, creating round medallions. Season all over with salt and pepper.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and cook, tossing constantly, until softened, about 4 minutes. Remove from pan and set aside. Cover with foil to keep warm.
4. Heat another drizzle of olive oil in same pan over medium heat. Add pork and cook to desired doneness, 2-3 minutes per side. Remove from pan and set aside.
5. Add stock concentrate, tarragon and ½ cup water to pan. Simmer until reduced slightly, 2-3 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
6. Divide potatoes and Brussels sprouts between plates. Top with pork medallions. Drizzle sauce over everything and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or boneless chops can be substituted, but adjust cooking time as needed to avoid drying out.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Double-check your stock concentrate to ensure it’s gluten-free.

Can I make the sauce ahead of time?

The sauce is best made fresh, but you can prepare it up to a day in advance and reheat gently, stirring in the sour cream just before serving.