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.
Yukon Gold Potatoes
Chicken Stock Concentrate
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.