Skip to main content

American Recipes

Winning Pork Medallions

Winning Pork Medallions

Winning Pork Medallions

with Potatoes, Brussels Sprouts, and Tarragon Cream Sauce

Recipe Development TeamPublished on March 17, 2017

4.1

(6.4K customers rated)

Get Free Steak + 10 Free Meals

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.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Pork Tenderloin

8 ounce

Brussels Sprouts

12 ounce

Yukon Gold Potatoes

¼ ounce

Tarragon

4 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ 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.

Utensils

•Large Pot

•Strainer

•Large Pan

Instructions

Boil Potatoes

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.

Prep

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.

Cook Brussels Sprouts

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

Cook Pork

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.

Make Sauce

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.

Plate and Serve

6

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

Meal right image

Explore Similar Recipes

Pork Meatball Recipes

Chicken Flatbread Recipes

Chicken Stir-Fry Recipes

Pork Bowl Recipes

Chicken Soup Recipes

Pork Taco Recipes

Pork Stir-Fry Recipes

Pork Flatbread Recipes

Chicken Fajita Recipes

Pork Risotto Recipes

Pork Tenderloin Recipes

Chicken Taco Recipes

Chicken Skillet Recipes

Chicken Quesadilla Recipes

Chicken Skewer Recipes

Pork Soup Recipes

Chicken Bowl Recipes

Pork Burger Recipes

Meal left image

More delicious recipes with similar ingredients

Southwestern Stuffed Peppers

with Ground Beef, Quinoa, and Monterey Jack Cheese

Cranberry Pork Chops

with Herbed Rice and Orange-Glazed Carrots

Easy-Peasy Ravioli Gratin

with Spinach, Thyme, and Parmesan Breadcrumbs

Pork and Charred Corn Chimichurri Tacos

with Lime Crema and Tomato

Meatloaf Au Poivre

with Garlic Mashed Potatoes and Roasted Green Beans

Korean Chicken Tacos for Dinner

with a Chicken Stir-Fry for Lunch

Lemon Dill Lobster Ravioli and Shrimp

and Marinated Zucchini Ribbons

Crispy Pork Milanese

with Cheesy Potatoes and Blistered Tomatoes

Pan-Seared Chicken & Orecchiette Primavera

with Parmesan Cream Sauce & Spring Veggies

Barbecue Pulled Pork Sandwiches

with Quick-Pickled Cucumbers and a Cabbage Carrot Slaw

Beef & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

Fried Chicken BLT Sandwiches

with Dill Potato Salad & Lemony Greens

Turkey & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

Sausage and Tomato Risotto

with Lemony Zucchini Ribbons

Bacon & Spinach Breakfast Biscuit Bombs

3x the delicious servings!

Buffalo Honey Chicken

with a Garlicky Panko Kale Jumble

Spicy Beef Dan Dan Noodle Ramen

with Szechuan Spices, Sesame & Charred Cabbage

Double Sauced Turkey Street Cart Bowls

with Yellow Rice

Parmesan Herb-Crusted Salmon

with Garlic Mashed Potatoes, Asparagus & Creamy Mustard Sauce

Creamy Lemon-Herb Organic Chicken

with Balsamic-Glazed Brussels Sprouts & Carrots

Highest-rated dinner recipes

Beef with Cheddar-Gouda Fondue

with Asparagus, Fingerling Potatoes, Apple & Baguette

Shrimp Penne al Limone

with Zucchini, Toasted Garlic & Fresh Parsley

One-Pot Bean, Poblano & Turkey Soup

with Blue Corn Tortilla Chips, Monterey Jack & Lime Sour Cream

Fully Loaded Organic Beef Taquitos

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Chicken Sausage Pomodoro Penne Bake

with Zucchini, Mozzarella & Herbed Ricotta

Loaded Baked Potato Soup

with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce

Shrimp & Poblano Corn Chowder

with Old Bay Toast

Bacon & Mushroom Risotto

with Thyme, Parmesan & Scallions

One-Pot Cowboy Pork & Bean Chili

with Jalapeño & Smoky Red Pepper Crema

Fully Loaded Pork Taquitos

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Southern-Style Bacony Shrimp over Grits

with Charred Corn & Scallions

Bacon, Apple & Cheddar Spinach Salad

with Dried Cranberries, Walnuts & Honey Dijon Dressing

Turkey & White Bean Chili Verde

with Sour Cream

Soy-Glazed Salmon with Rice

plus Chili-Roasted Green Beans, Pickled Cukes & Sweet Heat Aioli

Shrimp & Scallop Scampi

with Parsley & Parmesan

Silky Sicilian Chicken Penne

tossed with Mushrooms, Zucchini & Tomatoes

Beef & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

Cherry Ancho Duck Breasts

with Pistachio Rice and Roasted Carrots

Chicken & Prosciutto Cordon Bleu

with Green Beans Amandine & Herbed Rice Pilaf

Turkey & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

This week's must-try HelloFresh recipes

Chinese-Style Speedy Beef Ramen Noodles

with Garlic Chili Oil & Sesame Seeds

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans

Creamy Lemon-Herb Pork Chops

with Balsamic-Glazed Brussels Sprouts & Carrots

Chipotle Cranberry Pork Meatloaves

with Roasted Brussels Sprouts, Sweet Potato Mash & Gravy

Sweet Thai Chili Pork Filet

with Zesty Rice & Roasted Broccoli

Creamy Mushroom Chowder with Couscous

plus Spinach, Croutons & Lemon

One-Pan Smashed Black Bean Tacos

with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema

Creamy Zucchini Orzotto

with Toasted Panko & Lemony Arugula Salad

Shrimp Spaghetti with a Kick

with Garlic Herb Butter & Zucchini

Sweet Soy-Glazed Salmon & Kale Salad

with Cabbage, Pickled Veggies & Peanuts

Mandarin Orange Trout with Asparagus

plus Golden Rice, Dill Crème Fraîche & Lemon

Chicken & Prosciutto Cordon Bleu

with Green Beans Amandine & Herbed Rice Pilaf

Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes

Tomato, Mozz & Creamy Pesto Panini

with Arugula Salad & Dijon Vinaigrette

Mushroom Ravioli with Kale & Walnuts

in a Brown Butter Crème Fraîche Sauce

Sweet & Smoky Pork Filet

with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce

Ginger-Ponzu Turkey Patties

with Broccoli Cabbage Salad & Sweet Chili Mayo

Turkish-Spiced Cauliflower Bowls

with Rice, Peas & Cilantro-Cumin Yogurt Sauce

Creamy Chicken Sausage & Kale Cavatappi

with Garlic, Lemon & Parmesan

Faster-Than-Takeout Pork Wonton Soup

with Bok Choy, Cabbage, Carrots & Wonton Strips