Seared Pork Medallions with Tarragon Cream Sauce and Brussels Sprouts

This dish brings together perfectly seared pork medallions and a velvety tarragon cream sauce for a restaurant-quality meal at home. The sauce, infused with fresh tarragon, complements the juicy pork beautifully.

Serve over roasted potatoes and crispy shaved Brussels sprouts for a satisfying contrast of textures. It’s a simple yet impressive dinner that comes together in just 35 minutes.

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Ingredients

Pork medallionsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

Black pepperView ingredient guideLike ingredientDislike ingredient

Olive oilView ingredient guideLike ingredientDislike ingredient

Shallot, mincedView ingredient guideLike ingredientDislike ingredient

Dry white wineView ingredient guideLike ingredientDislike ingredient

Heavy creamView ingredient guideLike ingredientDislike ingredient

Fresh tarragon, choppedView ingredient guideLike ingredientDislike ingredient

Brussels sprouts, shavedView ingredient guideLike ingredientDislike ingredient

Potatoes, dicedView ingredient guideLike ingredientDislike ingredient

Instructions

1. Season pork medallions generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
3. In the same skillet, add minced shallot and cook for 1 minute until softened.
4. Pour in white wine and scrape up any browned bits. Let simmer for 2 minutes until reduced by half.
5. Reduce heat to low and stir in heavy cream and chopped tarragon. Simmer for 2 minutes until slightly thickened.
6. Return pork medallions to the skillet, spoon sauce over them and cook for another 2-3 minutes until heated through.
7. Meanwhile, roast diced potatoes at 400°F for 20-25 minutes until tender and golden. In a separate pan, sauté shaved Brussels sprouts in a little oil over high heat for 3-4 minutes until crispy.
8. Serve pork medallions and tarragon cream sauce over roasted potatoes and crispy Brussels sprouts.

Recipe Tips

FAQ

Can I use dried tarragon instead of fresh?

Yes, but use only 1 teaspoon of dried tarragon as it is more concentrated.

What can I substitute for white wine?

Chicken broth with a splash of lemon juice works well as a substitute.

How do I know when the pork is cooked?

Pork medallions are done when they reach an internal temperature of 145°F, with a slight blush in the center.