HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Medallions With Tarragon Cream Sauce, Crispy Brussels Sprouts, And New Potatoes
Pork Medallions with Tarragon Cream Sauce, Crispy Brussels Sprouts, and New Potatoes

Pork Medallions with Tarragon Cream Sauce, Crispy Brussels Sprouts, and New Potatoes

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This elegant dish is simple enough for any weeknight meal. Slicing pork tenderloin into medallions allows for maximum surface caramelization. Served with shredded Brussels sprouts, creamy new potatoes, and a rich tarragon cream sauce, this six-ingredient dinner is worthy of any dinner party.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Pork Tenderloin

8 ounce

Brussels Sprouts

3 ounce

Sour Cream


12 ounce

Yukon Gold Potatoes

1 unit

Chicken Stock Concentrate

¼ ounce


Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories542 kcal
Energy (kJ)2267.728 kJ
Fat19 g
Saturated Fat7 g
Carbohydrate46 g
Sugar5 g
Dietary Fiber8 g
Protein46 g
Sodium386 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Quarter the potatoes and place in a large pot with a large pinch of salt and enough water to cover. Bring to a boil and cook for about 12 minutes, or until easily pierced them with a knife. Drain and set aside.


Finely chop the tarragon leaves. Trim, halve, and thinly slice the Brussels sprouts into shreds. Slice the pork tenderloin into 1-inch thick medallions.


Heat ½ tablespoon oil in a large pan over medium-high heat. Add the Brussels sprouts and cook for 4 minutes, tossing constantly, until soft and slightly crispy. Set aside and cover to keep warm.


In the same pan, heat another ½ tablespoon oil over medium heat. Season the pork with salt and pepper. Sear the medallions for a 2-3 minutes per side, until browned and cooked to desired doneness. Set aside.


Add the stock concentrate, tarragon, and ½ cup water to the pan. Simmer for 2-3 minutes, until reduced and slightly thickened.


Remove pan from heat and stir in the sour cream. Season with salt and pepper.


Serve the potatoes and brussels sprouts with the pork medallions on top. Drizzle with the tarragon cream sauce and enjoy!