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Winning Pork Medallions

Winning Pork Medallions

with Potatoes, Brussels Sprouts, and Tarragon Cream Sauce

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Ladies and gentlemen, I think we have a winner! These medallions might not bring you literal gold, but they’ll guarantee victory at dinnertime, at least. Made from pork tenderloin, the rounds get their name from their medal-like shape. They’re served with a crispy Brussels sprouts hash, potatoes, and an herby tarragon cream sauce—basically, a recipe that’s about as classic and accomplishment-worthy as can be.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Pork Tenderloin

8 ounce

Brussels Sprouts

12 ounce

Yukon Gold Potatoes

¼ ounce


4 tablespoon

Sour Cream


1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate42 g
Sugar5 g
Dietary Fiber9 g
Protein44 g
Cholesterol130 mg
Sodium380 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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. TIP: Cover sprouts with aluminum foil to keep them warm.


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.


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.


Divide potatoes and Brussels sprouts between plates. Top with pork medallions. Drizzle sauce over everything and serve.